Ariso Recipes
Creamy Zoodles with Tomato and Cashew Sauce
Last update date: February 24, 2012
Step into the realm of Creamy Zoodles with Tomato and Cashew Sauce. This dish is a delectable fusion that whispers tales of tradition and innovation, featuring Zucchini, green (Cucurbita pepo), Onion. Beyond taste, it's fortifying your body with essential nutrients. Dive deeper into this culinary journey, where every ingredient plays a pivotal role in crafting the dish's unique character. Dive deeper into this culinary journey, where every ingredient plays a pivotal role in crafting the dish's unique character.20 minutes.
Italian
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Looks Clean
All Ingredients used are safe and clean.
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Ingredients
2
How To Cook?
1
To prepare the creamy zoodles with tomato and cashew sauce, use a spiralizer or a vegetable peeler to make zucchini noodles (zoodles) from the zucchini stalks. set aside.
2
In a pan, heat 1 teaspoon of olive oil over medium heat. add minced garlic and chopped onion. saute until the onions become translucent.
3
In a separate bowl, soak the cashew nuts in warm water for about 10 minutes to soften them.
4
Drain the cashews and place them in a blender. add blanched almond flour, basil leaves, oregano, white pepper powder, and a pinch of salt. blend until you get a smooth and creamy mixture.
5
Add the cashew cream sauce to the saute garlic and onion in the pan. stir well to combine.
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