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This pasta is a healthy and delicious way to enjoy whole foods made from scratch. It is a gluten-free, dairy-free, and soy-free recipe that will rock your tastebuds! The combination of raw and slightly cooked ingredients helps to add more flavor to the dish and it makes this recipe much easier to prepare. The sauce is so creamy and so yummy! The ingredients are simple and the process even simpler, so give it a try. You won’t regret it!
INGREDIENTS:
4 large zucchini’s
1 purple onion
1 pint of grape tomatoes
2 Tbs of Olive oil
1/2 pound of crimini mushrooms of any of your choice
1 large bell pepper
1 medium avocado
1-2 Tbs of Coconut aminos
1/2 cup of fresh chopped cilantro
1 small jalapeño optional
Sauce:
4 small key limes or 2 limes
1 cup of soaked blanched almonds
7 ounces of water
1/2 tsp of sea salt
Small chunk of onion
1/4 cup of cilantro
1/4 tsp of oregano
1/4 tsp of rosemary
INSTRUCTIONS
Using a spiralizer, turn the zucchinis into noodles!
Chop your onion, bell peppers, mushrooms and set aside. Preheat stove top to medium heat.
Once it is hot, add oil to sauté the onions. After a few minutes, add your mushrooms and lastly, your bell peppers.
Allow them to sauté for 5-8 minutes and then add your coconut aminos. Let them sauté for another 3-5 minutes.
Remove the veggies from the grill and drop the tomatoes into sauté in the liquids left over for 1-3 minutes.
Set the sautéed veggies aside and move on to the sauce.
Using a blender, add soaked almonds, oregano, sea salt, rosemary, onion, cilantro and key lime or lime juices.
Add 7 ounces of water to the blender and mix until it reaches your desired taste and texture.
Taste the sauce to see what it needs.
Finally, add the sautéed veggies to the zucchini noodles along with the sauce, fresh cilantro, and fresh jalapeño.
Mix all ingredients thoroughly and then serve on a plate with avocado and crushed red peppers on top.
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