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Vegan Low-Carb Paleo Zucchini Fettuccine with Pesto Cream Sauce

What you need: 


For the pesto
    • 1 cup (35 grams) fresh basil
    • 1/4 cup pine nuts
    • 1/4 cup extra virgin olive oil
    • 1 clove garlic
    • 1/4 teaspoon salt
For the cashew cream
    • 1 cup raw cashews
    • 1 cup water
    • water for soaking
For the sauce
    • 1 small onion, diced
    • 2 cloves of garlic, minced
    • 1 cup of diced tomatoes (canned are acceptable)
    • 1/2 cup dry white wine
    • 1 cup cashew cream
    • 1 recipe of pesto (see above)
    • 2 tablespoons extra virgin olive oil
    • salt and black pepper, to taste
For the zucchini fettuccine
    • 1 1/2 pounds of zucchini and/or yellow summer squash
  • diced tomatoes
  • chiffonade of basild
What you do: 


For the pesto
    1. Place all the ingredients into a food processor or blender and puree until smooth.
For the cashew cream
    1. 1. Cover the cashews with water and soak for at least 8 hours in the refrigerator.
    2. 2. Drain and rinse the cashews.
    3. 3. Put the soaked cashews and 1 cup fresh water in a blender and puree until smooth.
For the sauce
    1. 1. Heat the oil over medium-high heat.
    2. 2. Add the onions and sauté until translucent.
    3. 3. Add the garlic and tomatoes and cooke unit the tomatoes start to break down, about 5 minutes.
    4. 4. Add the white wine and let it cook until almost all of the wine has reduced.
    5. 5. Add the cashew cream and pesto and cook until just heated through.
For the zucchini fettuccine
    1. 1.Bring a large pot of salted water to a boil.
    2. 2.Cut the zucchini into strips with a sharp knife or with a mandolin fitted with a julienne blade.
    3. 3. Cook the zucchini strips in to salted water for about 1 minute, drain.
To plate
  1. Toss the zucchini fettuccine with the sauce and garnish with diced tomatoes and basil.


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