Creamy Garlic Dill Zucchini Pasta (raw, GF, vegan)
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I have always been a pasta lover but I gave it up about 4 years ago. I didn’t need the empty calories, the high starchy carbs or the flour that it is made out of. In my raw venture I came across the Spiralizer that turns any hard veggie into noodles! My favorite veggies to use is zucchini and celery root. Who knew that ugly knot-looking bulb had a purpose! This garlic dill sauce is just scrumptious! I usually add a little more water than what the recipe calls for but that is only because I like a thinner sauce. If you don’t own a spiralizer, I recommend getting one. You can find them through Amazon for $25. Kids love making them and eating them too … what a sneaky yet fun way to get more veggies into them. :)
Creamy Garlic Dill Zucchini Pasta
(Recipe by Allisa Cohen)
- 2 medium zucchini, peeled (see below for slicing options)
- ½ cup raw cashews, ground to a powder
- ½ tsp fresh lemon, juiced
- 3 cloves garlic, minced (start with 1 or 2, depends on your liking)
- 1 Tbsp cold-pressed olive oil
- 2 Tbsp water
- 2 tsp dill
- ½ tsp salt, plus extra for pasta
- Prior to making the sauce, place zucchini noodles on mesh dehydrator sheet and sprinkle lightly with some salt.
- Slide the tray in the dehydrator on 105 degrees for about 15 minutes to warm.
- Place all remaining ingredients in blender and blend until a sauce is created.
- Taste to see if more salt is needed (keep in mind there is salt on the zucchini).
- Sauce can be warmed in dehydrator if wished.
- Serve on top pasta.
- If you don’t have a dehydrator you can soak your zucchini noodles in hot water to warm them up.
- Ground cashews; place the cashews in your food processor or Magic Bullet to make a fine meal consistency.
- If you don’t own a spiralizer there are many ways you can make noodles.
- Use a potato peeler and make thin slices.
- Use a mandolin.
- Use a paring knife.
- Use a shredder.