I know…..sounds weird right??? Well as weird as it sounds, it’s also REALLY good. The husband liked it too! It’s been SUPER hot here in NY lately, and I’ve been trying to come up with dinners that I don’t need to turn the oven on for. Well, this is a perfect dish! I make it using a vegetable spiral cutter, but you could also cut thin strips of the zucchini and cut them into spaghetti like strands.
Here’s my vegetable cutter. Unfortunately I forgot about it for a while, but I’m glad I remembered it, because it’s GREAT! It’s got three different attachment blades, and I usually use the smaller strands to get a spaghetti like texture.
After I crank about 4 or 5 times, I usually break off what comes out so the strands aren’t too long.
The texture isn’t like pasta by any means. It’s got a bite to it, a bit of a crunch, but it’s delicious. I made an avocado cashew creme sauce to go with it. My amazing (and beautiful ) cousin who has been eating super healthy since she had her beautiful baby girl a little over a year ago, has always asked me for recipes, but this time I actually asked her! She posted a picture of the creme sauce over some pasta and I knew I had to try it! I changed it up a bit, but here’s the original recipe. It was soooo good! I’m actually wanting some more now that I’ve posted these pictures!!
Avocado & Cashew Creme Sauce: Recipe adapted from Quick-Fix Vegan
- ¼ cup cashews, soaked
- ¼ clove garlic ( I ALWAYS start with a very small amount of garlic in a raw meal!!)
- ¼ teaspoon salt
- ¼ cup fresh basil leaves
- 2 tablespoons fresh parsley leaves
- ¼ teaspoon dried thyme leaves
- ¼ teaspoon freshly ground black pepper
- 1 ripe avocados
- 1 tablespoons freshly squeezed lemon juice
- ¼ cup water (or more)
- 1 tablespoons olive oil
Stick everything in a blender and…blend! Add more water if needed. That’s it!! Can’t get any easier than that, and no need to put the stove on!
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Until…Friday! Enjoying some family time