Description
This creamy zucchini pasta swaps heavy dairy for a silky cashew-coconut sauce, making it a fresh, weeknight winner that’s low-carb yet indulgent.
Ingredients
- 2 medium zucchini, spiralized (or 2 packages shirataki noodles, prepared)
- 1 cup raw cashews, soaked (hot water 20–30 minutes), then drained
- 3/4 cup canned full-fat coconut milk
- 1 small shallot, finely chopped
- 2–3 garlic cloves, minced (reserve about 1/2 clove to sauté)
- 2 tbsp olive oil or avocado oil
- 2 tbsp fresh lemon juice
- 1/2 tsp lemon zest
- 1/2 tsp salt (plus more to taste)
- 1/4 tsp black pepper
- 1/4 tsp smoked paprika or sweet paprika
- 1/4 cup nutritional yeast (optional, for savory depth)
- 1 cup cooked protein: shredded rotisserie chicken, sautéed shrimp, or pan-fried tofu
- Fresh basil or parsley, chopped, for finishing
- Toasted pine nuts or sliced almonds for crunch
Instructions
- Soak cashews: Place cashews in a bowl and cover with very hot water. Let sit 20–30 minutes, then drain thoroughly.
- Blend the sauce: In a high-speed blender combine drained cashews, coconut milk, lemon juice, lemon zest, most of the minced garlic, nutritional yeast if using, salt, pepper, and smoked paprika. Blend until silky. If too thick, add warm water 1 tbsp at a time until pourable.
- Prep zucchini: Lightly salt the spiralized zucchini and let it sit 10 minutes to draw out water. Pat dry gently with paper towels to avoid a watery dish.
- Sauté aromatics: Heat 2 tbsp oil in a skillet over medium heat. Add shallot and the reserved garlic; sauté 1–2 minutes until fragrant and translucent.
- Warm the sauce: Pour the blended sauce into the skillet and warm gently on low–medium for 2–3 minutes—avoid boiling, which can separate the coconut fat.
- Add protein: Stir in cooked protein and warm through 1–2 minutes. Taste and adjust salt/pepper or lemon.
- Toss zucchini: Add zucchini ribbons and toss gently for 1–2 minutes to coat and just heat through; you want tender-crisp zucchini, not mush.
- Finish and serve: Remove from heat, fold in chopped basil or parsley, adjust seasoning, and sprinkle with toasted pine nuts or sliced almonds for texture.
Notes
For a cashew-free option, try blanched almond butter or silken tofu. Store leftovers in an airtight container for up to 3 days. Reheat gently to maintain the sauce’s creaminess.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Blending and Sautéing
- Cuisine: Italian