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 🙂