As you probably know, I love pasta. I’m very fortunate that I don’t have a gluten intolerance, but I have to say, these zucchini noodles make a wonderful pasta substitute with it’s fresh flavor and slightly crunchy texture. This is a very easy dish to throw together and you could easily add your favorite veggies such as bell peppers or artichokes. You  may recall my first zucchini noodle recipe with pesto as sun-dried tomatoes  and I really love my spiralizer . . .
This works fabulous and is so easy to use. I haven’t spiralized any other veggies yet, but it takes only a few minutes to turn small to medium zucchinis into wonderful noodles. Pasta with cream sauce dishes (my favorite!) are notorious for being full of fat and calories (thanks to dairy products) but even cream sauces made with nuts can be up there too, but fortunately, between subbing in zucchini noodles and the fact that nuts are full of healthy fats and calcium, you don’t have to feel guilty about loading your plate with these “noodles.”

INGREDIENTS:
4-5 small to medium zucchinis
1 Tbs olive oil
1 large white onion, sliced
3 C mushrooms, sliced
Macadamia Nut Cream Sauce
1 C macadamia nuts
1 large garlic clove
1 Tbs nutritional yeast
1 tsp salt
1/2 tsp black pepper
1/2 tsp apple cider vinegar
1/4 C white wine
1/2 C water
The rest
1-2 tomatoes, diced

DIRECTIONS:
Spiralize your zucchinis into a large bowl and set aside.
Next, start the sauce by pureeing the nuts and garlic clove. While the machine is running, add the nutritional yeast, salt and pepper. Add the white wine, water and apple cider vinegar. You’ll probably need to scrape the bottom edge of the food processor bowl and continue to puree until completely smooth. Transfer to a small saucepan and heat over low heat until warm—keep an eye on it so it doesn’t burn. Also, if it’s too thick, whisk in some water or vegetable broth.
In a large skillet, heat the olive oil and add the onions and saute for 5-8 minutes, or until the onions are softened and browned. Add the mushrooms and cook for just a couple of minutes.

Transfer the veggies to a bowl and add the zucchini noodles to the skillet. You might want to add a tad more oil, or even some water to the skillet. Zucchini will cook pretty quickly and I recommend using tongs to turn the noodles over medium heat.
Once the noodles cook down a bit, add the mushroom and onion mixture and mix together.
You can either transfer the noodle mixture to a large bowl and coat with the sauce and serve family-style with some tomatoes on top, or create individual servings topped with a ladle of sauce and tomatoes. Enjoy!

Zucchini Noodles with a Macadamia Nut Cream Sauce

 

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Prep time

20 mins

Cook time

15 mins

Total time

35 mins

 

These zucchini noodles make a wonderful pasta substitute with it's fresh flavor and slightly crunchy texture. This is a very easy dish to throw together and you could easily add your favorite veggies such as bell peppers or artichokes.

Author: Epicurean Vegan

Serves: 6

Ingredients

• 4-5 small to medium zucchinis
• 1 Tbs olive oil
• 1 large white onion, sliced
• 3 C mushrooms, sliced
• .
• Macadamia Nut Cream Sauce
• .
• 1 C macadamia nuts
• 1 large clove garlic
• 1 Tbs nutritional yeast
• 1 tsp salt
• ½ tsp black pepper
• ½ tsp apple cider vinegar
• ¼ C white wine
• ½ C water
• .
• The rest
• .
• 1-2 tomatoes, diced

Directions

1. Spiralize your zucchinis into a large bowl and set aside.
2. Next, start the sauce by pureeing the nuts and garlic clove. While the machine is running, add the nutritional yeast, salt and pepper. Add the white wine, water and apple cider vinegar. You'll probably need to scrape the bottom edge of the food processor bowl and continue to puree until completely smooth.
3. Transfer to a small saucepan and heat over low heat until warm---keep an eye on it so it doesn't burn. Also, if it's too thick, whisk in some water or vegetable broth.
4. In a large skillet, heat the olive oil and add the onions and saute for 5-8 minutes, or until the onions are softened and browned. Add the mushrooms and cook for just a couple of minutes.
5. Transfer the veggies to a bowl and add the zucchini noodles to the skillet. You might want to add a tad more oil, or even some water to the skillet. Zucchini will cook pretty quickly and I recommend using tongs to turn the noodles over medium heat.
6. Once the noodles cook down a bit, add the mushroom and onion mixture and mix together.
7. You can either transfer the noodle mixture to a large bowl and coat with the sauce and serve family-style with some tomatoes on top, or create individual servings topped with a ladle of sauce and tomatoes. Enjoy!

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