Courgette noodles with tangy cashew sauce
A light, tasty alternative to pasta with a lemon, chilli & coriander cashew sauce
Servings
4
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.
Ingredients
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
Instructions
Step 1
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.
Step 2
In a food processor, blend the cashews, chilli, coriander, lemon juice, olive oil and salt, until smooth. Season to taste with black pepper.
Step 3
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.
Step 4
Serve with the cherry tomatoes and seeds sprinkled over the top.
Nutrition
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.