Courgette Pasta with Cashew Dill Sauce

Have you been overindulging over the festive season? Try this grain and dairy free alternative to pasta.

Makes: 3 Servings

 

INGREDIENTS


  • 4 courgettes
  • cup Cashew Cheese
  • 1 teaspoon nutritional yeast
  • 1 teaspoon light miso
  • teaspoon onion powder
  • teaspoon garlic powder
  • teaspoon solar-dried sea salt
  • Pinch of nutmeg
  • Pinch of white or black pepper
  • 2 tablespoons purified water, plus additional water to thin as needed
  • 1 tablespoon minced fresh dill

 

METHOD


For the pasta:

  • Transform the courgettes into noodles using a spiral slicer.

For the sauce:

  • Put the cheese, nutritional yeast, miso, onion powder, garlic powder, salt and nutmeg, pepper and water in a high powered blender and blend until smooth and creamy, adding more water if necessary.
  • Add the dill and blend briefly to mix.
  • Gently toss the pasta with the sauce and serve immediately.
  • Store any leftover sauce in a sealed glass jar in the refrigerator for up to one week.

 

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