added this 10 years ago
Vegan Low-Carb Paleo Zucchini Fettuccine with Pesto Cream Sauce
What you need:
Ingredients
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
Garnish
- diced tomatoes
- chiffonade of basild
What you do:
Instructions
For the pesto
- Place all the ingredients into a food processor or blender and puree until smooth.
For the cashew cream
- 1. Cover the cashews with water and soak for at least 8 hours in the refrigerator.
- 2. Drain and rinse the cashews.
- 3. Put the soaked cashews and 1 cup fresh water in a blender and puree until smooth.
For the sauce
- 1. Heat the oil over medium-high heat.
- 2. Add the onions and sauté until translucent.
- 3. Add the garlic and tomatoes and cooke unit the tomatoes start to break down, about 5 minutes.
- 4. Add the white wine and let it cook until almost all of the wine has reduced.
- 5. Add the cashew cream and pesto and cook until just heated through.
For the zucchini fettuccine
- 1.Bring a large pot of salted water to a boil.
- 2.Cut the zucchini into strips with a sharp knife or with a mandolin fitted with a julienne blade.
- 3. Cook the zucchini strips in to salted water for about 1 minute, drain.
To plate
- Toss the zucchini fettuccine with the sauce and garnish with diced tomatoes and basil.
Servings:
4
Recipe Category:
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