Roasted Red Pepper Cashew Sauce with Zoodles
Roasted Red pepper added to blended cashew nuts makes the most sublime sauce, add this to zucchini noodles and you have a delicious healthy meal.
Servings
4
Ready In:
35 minutes
Good For:
Lunch/ dinner
Introduction
About this Recipe
By: Amanda Higgins
Zoodles or zucchini noodles are the most fantastic substitute to regular spaghetti. I have a great noodle maker, which definitely makes it easier. This gorgeous sauce is a real winner. Packed full of goodness. Peppers are a great source of vitamin B6 and folate. They are a metabolic booster vegetable, as well as a very good antioxidant and are full of vitamin C.
The reason it is so good to soak your nuts and seeds is they contain enzyme inhibitors which cause uncomfortable digestion. Nuts contain Phytic acid, which binds minerals in the digestive tract, inhibiting the absorption of certain minerals, such as iron, zinc, calcium, magnesium and manganese. By soaking them you can reduce the Phytic acid by 2/3, thus making them so much for digestible.
Ingredients
100g cashew nuts soaked in boiling water
3 red peppers
1 tablespoon lemon juice
3 teaspoons nutritional yeast
1 teaspoon salt
black pepper
4 zucchini
Coconut oil
Step by Step Instructions
Step 1
This recipe calls for a zucchini noodle maker, as they need to be nice and fat, in the shape of spaghetti.
Soak the cashew nuts in boiling water for 30 minutes to soften them and remove the phytic acid.
Step 2
Lay your red peppers on a baking tray and bake for 30 minutes (180˚C) or until the skins are a little blackened and when touched you can feel the flesh under the skin is tender and soft.
Step 3
Prepare your zucchini noodles by passing them through your noodle maker whether it be mechanical or by hand. Set them aside to fry when the sauce is ready.
When the red peppers are roasted allow them too cool, as you will need to peel the skin away from the flesh underneath and they will be very hot.
Drain the water from the cashews and add to a high speed blender or NutriBullet.
I tend to chop the top off the red peppers and drain all the water from the inside into my blender as it is super nutritious and shouldn’t be waisted. Carefully peel the skin from the flesh, don’t be too hard on yourself if a few pieces stay a bit stuck. Don’t worry about a few seeds ending up in the blender as well. Add the peppers to the blender.
Step 5
Add the lemon juice, salt, pepper and nutritional yeast to the blender, together with the drained cashew nuts and the roasted peppers, and whizz until very smooth and creamy. If your sauce is a too thick, add a little water or almond milk to thin. Try to keep the sauce thick as the zoodles give off a lot of water and you don’t want a soup.
Taste the sauce and adjust seasoning to your taste.
Step 6
Heat a pan and add 2 tablespoons of coconut oil. Make sure the pan is nice and hot before adding the noodles. Toss the zoodles around the hot pan for about 3 minutes and then add the sauce. You may not need to add all the sauce so be careful.
Toss this around for a minute or 2 to warm it all through.
I toast some extra cashew nuts and chop them up as a crunchy topping. Any left over sauce is great tossed over some roasted vegetables.
Roasted Red Pepper Cashew Sauce with Zoodles
- Total Time: 35 minutes
- Yield: 4 portions 1x
- Diet: Vegan
Description
Zucchini noodles are a fabulous substitute for pasta and with this sauce, packed full to the brim with vegetables and protein, it is a heathy winner for lunch or dinner.
Ingredients
100g cashew nuts soaked in boiling water
3 red peppers
1 tablespoon lemon juice
3 teaspoons nutritional yeast
1 teaspoon salt
black pepper
4 zucchini
Coconut oil
Instructions
This recipe calls for a zucchini noodle maker, as they need to be nice fat noodles and in the shape of spaghetti.
- Soak the cashew nuts in boiling water for 30 minutes to soften them and remove the phytic acid.
- Lay your red peppers on a baking tray and bake for 30 minutes (180˚C) or until the skins are a little blackened and when touched you can feel the flesh under the skin is tender and soft.
- Prepare your noodles by passing them through your noodle maker whether it be mechanical or by hand. Set them aside to fry when the sauce is ready.
- When the red peppers are roasted allow them too cool, as you will need to peel the skin away from the flesh underneath and they will be very hot.
- Drain the water from the cashews and add to a high speed blender or NutriBullet.
- I tend to chop the top off the red peppers and drain all the water from the inside into my blender as it is super nutritious and shouldn’t be waisted. Carefully peel the skin from the flesh, don’t be too hard on yourself if a few pieces stay a bit stuck. Don’t worry about a few seeds ending up in the blender as well. Add the peppers to the blender.
- Add the lemon juice, salt, pepper and nutritional yeast to the blender and whizz until very smooth and creamy. If your sauce is a little thick, add a little water or almond milk to thin. Try to keep the sauce thick as the zoodles give off a lot of water and you don’t want a soup.
- Taste the sauce and adjust seasoning to your taste.
- Heat a pan and add 2 tablespoons of coconut oil. Make sure the pan is nice a hot before adding the noodles. Toss the zoodles around the hot pan for about 3 minutes and then add the sauce. You may not need to add all the sauce so be careful.
- Toss this around for a minute or 2 to warm it all through.
- I toast some extra cashew nuts and chop them up as a crunchy topping.
Notes
This recipe can be adjusted to a pasta version as the sauce if super tasty. Simply make the sauce and add to normal spaghetti. You can also add parmesan cheese rather than nutritional yeast to the sauce. My version is vegan and gluten free.
- Prep Time: 30 minutes
- Cook Time: 5 minutes
Keywords: Amanda In the Kitchen, Healthy pasta, vegan pasta, gluten free pasta, cashew cream sauce, red peppers sauce
0 Comments