I’ve been looking for a reason to pull out my Veggetti and, let me tell ya, was this the right call! Who needs pasta soaked in alfredo sauce when you can have this? Can I just say? Gut. Bomb.
And guess what? This is actually healthy and won’t immediately attach itself to your hips! The roasted tomatoes, onions and mushrooms add a nice savory, almost smoky flavor. Delish!
For those following Dr. Fuhrman’s Eat To Live program, this complies with the weight loss and life plans. I did use a small amount of salt, but overall it was less than 1 teaspoon for 4 servings, so I don’t feel too guilty. If you don’t use salt, the cream sauce will taste a bit more sweet than savory.
Ingredients (serves 4)
1 large zucchini
1 large yellow summer squash
1 pint grape tomatoes (cut in half)
½ sweet onion (cut into thin slices)
8 medium cremini mushrooms (cut into slices)
3 ounces baby spinach
olive oil cooking spray
freshly ground pepper
pinch of salt
Cashew Cream Ingredients
1 cup raw cashews (soaked for at least 2 hours)
1 cup filtered water
2 large garlic cloves (chopped)
2 tablespoons sweet onion (minced)
Directions
1. Place raw cashews in 2 cups of clean, filtered water, cover and place in the refrigerator for at least 2 hours.
2. Preheat the oven to 400 degrees.
3. Line two baking sheets with parchment paper. Place the grape tomatoes on one sheet, and the mushroom and onion slices on the other. Lightly dust the vegetables with a thin layer of cooking oil spray. Sprinkle with freshly ground black pepper and a pinch of salt. Bake for 30 minutes.
4. Drain the soaking water from the cashews. Place cashews in a food processor or blender (my blender worked a little better), along with the remaining cashew cream ingredients. Blend on high for 2 – 3 minutes until smooth. Cover and set aside.
5. Using a Veggetti, Spiralizer, or vegetable julienne peeler, cut the zucchini and squash into long, thick noodles.
6. Place the noodles and cashew cream in a large non-stick sauce pan over high heat and bring to a gentle boil, stirring to prevent burning or sticking. Once it begins to boil, reduce the heat to medium and add 1 – 2 tablespoons of water at a time until the sauce thins a bit, but still clings to the noodles. I added about an extra ¼ cup of water to achieve the right consistency.
7. Add in the spinach, tomatoes, onions and mushrooms and bring back to a gentle boil. Then cover, reduce the heat to low, and let cook for 3 – 5 minutes until spinach wilts. Salt to taste.
8. Serve warm.
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