I used to live off pasta. And I never worried about carbs because of the amount of exercise I get in with surfing. I still don’t worry about carbs. However, especially as I got older, pasta does tend to leave me with a balloon like belly and I’ve heard many of my girlfriends complain about the same issue. But lucky, there is an alternative. Have you ever heard of Zucchini pasta? I was fairly sceptical at first but could not believe it when I tried it for the first time. Zucchini strips do actually taste like pasta. And it only takes a few minutes which makes for a quick meal to fill up a hungry post surf belly ASAP. If you love pasta, you’ll love this healthy pasta recipe, Ali has shared with me the other day.
Ali’s Zucchini Pasta
Ingredients
For the Pasta:
- 4 large zucchini
- 2 tablespoons olive oil
- Sea salt
For the Sauce:
- 150g cashew nuts
- 15g sun-dried tomatoes
- Juice of 1⁄2 lemon
- 2 cloves garlic, minced
- Sea salt
- Black pepper
- Fresh basil leaves
Method
1. To make the sauce, place cashew nuts (or macadamias are good…or even use your bolognase sauce) and sun-dried tomatoes in separate bowls, cover each with water and leave to soak for 30 mins.
2. Using a peeler, peel zucchini into long strips. Place in a large bowl, combine with olive oil and a sprinkling of sea salt. Set aside.
3. Drain cashew nuts and sun-dried tomatoes (reserving the water you soaked the tomatoes in) and place in a high-speed blender along with lemon juice, garlic, salt and pepper.
4. Blend to combine, then slowly add reserved tomato water and blend until the mixture forms a creamy consistency.
5. Pour sauce on top of zucchini pasta and garnish with a few whole basil leaves to serve.
Enjoy!
Photocredit: http://www.everydaymaven.com/2013/how-to-make-zucchini-noodles/
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