Zucchini spaghetti & Creamy tomato sauce - Vegan

French - When it comes to pasta I really don't discriminate, but I usually prefer eating lighter meals, especially for diner. But this time, I wanted to have all the same comfort feeling as you may have when eating pasta. Therefore, I tried vegetable noodles! And I have to admit that zucchini spaghetti fulfilled perfectly their part of the contract, especially with a creamy tomato sauce, completely vegan, made out of cashew nuts: delicious! I also added slices of brown mushrooms for a little smoky flavor. To make the spaghetti, I used a julienne peeler for lack of having a spiralizer, which works very well, but I assume if you more than 3 people eating, it might take a little longer. 

Recipe for 2 - Preparation 30 minutes

  • 3 big zucchinis 
  • 6 brown mushrooms 
  • 2 tablespoons of olive oil

Creamy tomato sauce

  • 2 big tomatoes 
  • 1 clove of garlic, chopped
  • 1 shallot, chopped
  • 50 g of cashew nuts 
  • 10 leaves of fresh basil
  • 5 brunches of thyme
  • 1/2 freshly squeezed lemon juice 
  • Salt & pepper
  1. Start by putting all your cashew nuts into a bowl and cover it with water. Set aside for 30 minutes. 
  2. Meanwhile, start making spaghetti with your julienne peeler, set aside.
  3. Slice the mushrooms. On medium heat, in a sauce pan, add the 2 tablespoons of olive oil and cook the mushrooms until the edge start to be a bit crispy brown. 
  4. Meanwhile, pour all the remaining ingredients in a blender, without forgetting your cashew nuts (pour out the excess water before, of course)
  5. Once your mushrooms are almost ready, add the zucchini to cook for 2 minutes. 
  6. When ready, for a nice presentation, place the zucchinis and mushrooms in small nests and add the creamy tomato sauce on a side. 

Super healthy diner is served, bon appétit!

zucchini noodles