Courgette noodles with
tangy cashew sauce
About this Recipe
A low-carb alternative to pasta, with a very similar texture to spaghetti. Serve with prawns or salmon for a quick and easy mid-week lunch or dinner.
Step by Step Instructions
- 4 large courgettes
- 2 tbsp cashews
- 1 chilli, seeds removed
- 1 cup (20g) fresh coriander
- Juice of 4 lemons
- 3 tbsp olive oil
- 1 tsp Himalayan rock salt
- 1/2 tbsp coconut oil
- 1 cup (150g) cherry tomatoes, halved
- Sunflower or pumpkin seeds to garnish
- Cracked black pepper to taste
With a spiraliser or mandolin, process the courgettes. Alternatively, you can shave the courgettes with a peeler and cut into thin strips, or leave as large flat ribbons.
In a food processor, blend the cashews, chilli, coriander, lemon juice, olive oil and salt, until smooth. Season to taste with black pepper.
Heat the coconut oil in a large frying pan and gently combine the courgette noodles and sauce in the pan, cooking just for a few minutes, to heat it through without losing a slight ‘al dente’ bite to the texture.
Serve with the cherry tomatoes and seeds sprinkled over the top.
Popular with dieters, as they are very low in calories and have a high water content, it is important not to overcook the noodles, or you will end up with a watery cashew sauce.
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