Hey everyone! It feels like forever since my last post. I just had my midterms so life has been pretty busy lately, but thank goodness they’re over and I get to have a life again!
Today I want to share with you one of my favorite new recipes, inspired by The Rawsome Vegan Cookbook I made these super yummy pasta that is not only really easy to make but super flavorful, creamy, protein and fibre rich!
Gastrawnomica’s Zucchini Fettuccine with Chili Almond Sauce
2 medium zucchinis, spiralized or made into strips with a peeler
1/2 cup cherry tomatoes, halved
1/3 cup cooked edamame beans
Dried oregano or other herbs of choice
Chili Almond Sauce (Recipe from The Rawsome Vegan Cookbook: A Balance of Raw and Lightly-Cooked, Gluten-Free Plant-Based Meals for Healthy Living by Emily Von Euw)
1/4 cup almond butter (or sunflower seed butter if nut allergy)
5-6 Tbsp water
1/2 tsp sea salt
1/2 tsp chili powder or cayenne
Put zucchini noodles, edamame beans and tomatoes on a big bowl and mix well. On a separate bowl or high speed blender, mix almond sauce ingredients until smooth and creamy, add water slowly, making sure you don’t have a watery consistency, depending on how thick or creamy your nut butter is you will need more or less. I also added 1 tsp Apple Cider Vinegar.
Pour sauce over noodles, cover all vegetables with the sauce and serve. Sprinkle with dried oregano or any other herbs of choice.