Name: Creamy Zucchini Pasta with Cashew-Coconut Sauce
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: Italian
Ingredients: 2 medium zucchini, spiralized (about 6–8 cups ribbons); 1 cup raw cashews, soaked in 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 a little for sautéing); 2 tbsp olive oil or avocado oil; 2 tbsp fresh lemon juice; 1/2 tsp lemon zest; 1/2 tsp salt (adjust to taste); 1/4 tsp black pepper; 1/4 tsp smoked paprika; 1/4 cup nutritional yeast (optional); 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

Description

A bright, silky sauce meets crisp zucchini ribbons in this Creamy Zucchini Pasta with Cashew-Coconut Sauce — a weeknight-friendly dish that feels indulgent without the heavy dairy.

Ingredients

2 medium zucchini, spiralized (about 6–8 cups ribbons)
1 cup raw cashews, soaked in 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 a little for sautéing)
2 tbsp olive oil or avocado oil
2 tbsp fresh lemon juice
1/2 tsp lemon zest
1/2 tsp salt (adjust to taste)
1/4 tsp black pepper
1/4 tsp smoked paprika
1/4 cup nutritional yeast (optional)
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

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Instructions

Soak cashews in hot water for 20–30 minutes, then drain and rinse.
Combine drained cashews, coconut milk, lemon juice, lemon zest, 1–2 garlic cloves, nutritional yeast if using, salt, pepper, and smoked paprika in a blender.
Blend on high until completely smooth, scraping down the sides once or twice — about 1–2 minutes.
Lightly salt the spiralized zucchini and let it sit in a colander for 10 minutes to draw out excess moisture; pat dry with paper towels.
Heat 2 tablespoons oil in a large skillet over medium heat.
Add the chopped shallot and reserved minced garlic; sauté for 1–2 minutes until fragrant and translucent.
Pour the blended cashew-coconut sauce into the skillet and warm gently for 2–3 minutes.
Add the cooked protein to the skillet and stir to combine, warming for another 1–2 minutes.
Take a taste and adjust seasoning as needed.
Add the spiralized zucchini to the skillet and toss gently for 1–2 minutes to coat with the sauce.
Finish with chopped fresh basil or parsley and a sprinkle of toasted pine nuts or sliced almonds for crunch.

Notes

Serve with a wedge of lemon for extra brightness. Store leftovers in an airtight container for up to 3–4 days.

Prep Time: 15 minutes
Cook Time: 15 minutes
Category: Main Course
Method: Baking
Cuisine: Italian