I’d actually like to call this recipe my I Can’t Believe – zucchini spaghetti because
1) I can’t believe I made this
2) I can’t believe I get to eat this and
3) I can’t believe how healthy and nutritious this is!
Where has this dish been all my life? It is every bit as creamy as what a superior pasta should be – but without the guilt of fat-filled starchy Italian traditional. Being 100% raw, it is packed with nutritional value from the spinach, avocado and zucchini and on top of it all, it is basically fat-free. The recipe could also easily be adapted to suit your taste buds and pantry content. If you don’t have raw cashew nuts or baby spinach, don’t sweat – the sauce will work just as beautifully without it. But it is the cashew creaminess compared with the crunchy zucchini that makes this dish as delectable as it is. Dig into the goodness and don’t feel bad if you finish the whole bowl!
INGREDIENTS
- 8 – 10 zucchini’s (in South African the Zucchini’s are very small, so you could use less
- ½ cup baby spinach
- ½ cup basil
- 1x avocado
- ¼ cup raw cashew nuts
- 2x cloves garlic
- 1-2 tablespoons lemon juice
- 3-4 tablespoons extra virgin olive oil
- ¼ cup water
- Salt & pepper to taste
INSTRUCTIONS
- Wash and spiralize your zucchinis and set aside in a mixing bowl (TIP: If you don’t have a spiralizer, cut the zucchini in julienne strips)
- Add the remaining ingredients to your food processor and blend until smooth and thick. (TIP: Add the water in bit by bit to get the consistency you prefer)
- Mix the sauce through the zucchini spaghetti
- Serve with cherry tomatoes and garnish with crushed cashew nut sprinkles
Starter: Serves 6 – 7 people
Main: Serves 1 – 2 people
