This dish is a great plant-based twist on a traditional pasta main course, but is low in carbs and very healthy! The organic Tandoori spice mix gives this raw cashew sauce a great buzz of flavour, that will have you coming back for more.
250g of soaked cashews,
2 cloves of garlic
1 tablespoon of Tandoori spice mix
Juice of 1 lemon
1/4 cup of coconut cream
1 tomato
1 tablespoon of nutritional yeast
4 zucchinis
Salt and paper to taste
A handful of cherry tomatoes cut in half
1. Put all ingredients except zucchini and cherry tomatoes into a high-speed blender
2. Blend into a smooth, creamy paste
3. Add more coconut or water to mix and blend if too thick
4. Spiralise the zucchinis using a spiraliser and set aside
5. Mix the blended sauce through the zucchini noodles and mix thoroughly ( you may not use all the sauce)
6. Garnish with cherry tomatoes and a sprinkle of nutritional yeast
Tips
You can serve this with any type of noodle or pasta.
Serve over roast vegetables or steamed greens
Store leftover sauce in an airtight container.
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High in fibre and a wonderful source of plant-based protein as well as folate and potassium, this meal will support your digestive system and fuel beneficial gut bacteria.
You will feel satisfied and nourished after tucking into this recipe!
It doesn’t get much easier than our Cooling Cucumber Raita recipe! Raita is a great side dish to make alongside your spicy curries as it really balances and cools the palate.
