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Pink Sauce Zoodles
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Eating healthy and not feeling at all deprived keeps getting easier and easier…whether it’s ice cream made out of frozen bananas, energy bites or enjoying a bowl of pasta made entirely out of vegetables…there really are no excuses anymore.
The spiralizer is a genius piece of equipment that everyone should have…especially that it’s quite reasonably priced. However if you can’t get hold of one you can still make this recipe using a vegetable peeler. You can make noodles out of almost any vegetable, and the zucchini or courgette is one of the most popular. For more inspiration or videos on how to use the spiralizer check out the Inspiralized channel on YouTube.
I made this while following a raw vegan cleanse, however I would prefer to saute the zucchini noodles in the frying pan just for a minute before adding the sauce and mixing it together. However if you prefer it raw, it’s also delicious and tastes more like a creamy salad.
Pink Sauce Zoodles
Cook Time: 0min
|prep Time: 0min
| total Time: 0min
| servings: 0
Makes 2 portions
Ingredients:
- 1 large zucchini or 4-5 small ones
- black olives, sliced
- fresh basil leaves
- sun-died tomatoes
- toasted pine nuts
Pink Sauce:
- 1/2 cup raw cashews, soaked for 3 hours
- 1/2 cup roasted sweet red pepper
- 1 tablespoon lime or lemon juice
- 1/4 cup sun-dried tomatoes
- 1-2 tablespoons nutritional yeast
- 1/2 tsp onion powder
- 1 garlic clove
- 2 tablespoons olive oil
- 1/2 tsp honey
- Crushed Red Chili (optional)
- Salt & Pepper to taste
Instructions:
- Soak the cashews in advance for around 3 hours. Place in the blender with the remaining sauce ingredients. Add a little of water just to make the mixture easier to blend. Taste the sauce and add more salt, pepper, chili and lemon to taste…and add more water as needed to get the sauce as smooth as you would like it to be. I left mine a tiny bit chunky.
- Prepare you zucchini noodles either by using the spiralizer or by slicing into think strips using a vegetable peeler. Make sure to slice of the top and bottom parts of the zucchini first.
- Add the sauce to the noodles (you may not need to add all the sauce, it depends on the size of your zucchini and your taste preference).
- Transfer to a serving plate, and garnish with some sliced black olives, fresh basil, a few slices sun-dried tomato, and toasted pine nuts.
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