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Zucchini Noodles with a Macadamia Nut Cream Sauce

August 20, 2014 by Epicurean Vegan

Zucchini Noodles with a Macadamia Nut Cream Sauce -- Epicurean VeganAs 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 . . .
Zucchini Noodles with a Macadamia Nut Cream Sauce -- Epicurean VeganThis 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.
Zucchini Noodles with a Macadamia Nut Cream Sauce -- Epicurean VeganNext, 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.
Zucchini Noodles with a Macadamia Nut Cream Sauce -- Epicurean VeganIn 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.

Zucchini Noodles with a Macadamia Nut Cream Sauce -- Epicurean VeganTransfer 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.
Zucchini Noodles with a Macadamia Nut Cream Sauce -- Epicurean VeganOnce the noodles cook down a bit, add the mushroom and onion mixture and mix together.
Zucchini Noodles with a Macadamia Nut Cream Sauce -- Epicurean VeganYou 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
 
Print
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!
3.4.3177

 

 

 

Filed Under: Dinners Tagged With: creamy, fast and easy, gluten-free, macadamia nuts, mushrooms, nut sauce, onions, tomatoes, vegetables noodles, zucchini noodles

Zucchini Noodles with Pesto & Sun-dried Tomatoes

June 7, 2014 by Epicurean Vegan

Zucchini Noodles with Pesto & Sun-dried Tomatoes -- Epicurean VeganI’d often see recipes using zucchini noodles and of course, they look delicious. I finally broke down and spent the $15 (minus 20% coupon from BB&B) and got the spiralizer.
20140607_085217This fancy little thing also works with carrots, potatoes, squash, etc. We planted zucchini this year, so I have a feeling this will come in handy this summer. We loved the noodles and even The Tenth Grader said he liked them more than pasta. It’s very easy to use and it gives you the option of making thin or thick noodles. We found that the thick noodles worked better. I had the teenager on it:
Zucchini Noodles with Pesto & Sun-dried Tomatoes -- Epicurean VeganAll I had to do was make the pesto and chop up the sun-dried tomatoes and dinner was ready in no time. Since there was only the two of us for this meal, we used just 2 zucchinis, but the pesto recipe makes enough for about 6 zucchinis. I also didn’t peel the zucchini, but you certainly may if you wish. The noodles can be pretty long, so you may want to cut them as you go for more manageable strands. Another thing, is that I slightly sauteed the noodles, but feel free to make this a raw meal by skipping that step.

INGREDIENTS:
2-6 medium zucchinis (depending on how many servings you’d like; about 1 zucchini per serving)
1/4 to 1/2 C sun-dried tomatoes in oil, chopped
Optional: Vegan Parmesan
1-2 Tbs Earth Balance
Pesto:
2 C fresh basil leaves
1 C spinach
1/4 C olive oil
1/4 C lemon juice
2 cloves garlic
1/2 tsp salt
1/2 tsp black pepper
2 Tbs nutritional yeast
1/2 C pine nuts or sunflower seeds

DIRECTIONS:
To make the pesto, combine all of the ingredients in a food processor, except for the pine nuts, and blend until smooth. Then add the pine nuts and process another minute.

Zucchini Noodles with Pesto & Sun-dried Tomatoes -- Epicurean VeganIn a large skillet, melt the Earth Balance and add the spiralized zucchini.
Zucchini Noodles with Pesto & Sun-dried Tomatoes -- Epicurean VeganSaute for only 3-4 minutes–just enough to warm the noodles. Again, you can omit this step for a raw-licious version. Zucchini cooks down fast, so don’t overdo it. Serve with a scoop or two of pesto, a few sun-dried tomatoes, and vegan Parmesan (if you’d like). Enjoy!

Zucchini Noodles with Pesto & Sun-dried Tomatoes
 
Print
Prep time
15 mins
Cook time
4 mins
Total time
19 mins
 
Author: Epicurean Vegan
Ingredients
  • 2-6 medium zucchinis (depending on how many servings you'd like; about 1 zucchini per serving)
  • ¼ to ½ C sun-dried tomatoes in oil, chopped
  • Optional: Vegan Parmesan
  • 1-2 Tbs Earth Balance
  • Pesto:
  • 2 C fresh basil leaves
  • 1 C spinach
  • ¼ C olive oil
  • ¼ C lemon juice
  • 2 cloves garlic
  • ½ tsp salt
  • ½ tsp black pepper
  • 2 Tbs nutritional yeast
  • ½ C pine nuts or sunflower seeds
Directions
  1. To make the pesto, combine all of the ingredients in a food processor, except for the pine nuts, and blend until smooth. Then add the pine nuts and process another minute.
  2. In a large skillet, melt the Earth Balance and add the spiralized zucchini. Saute for only 3-4 minutes--just enough to warm the noodles. Again, you can omit this step for a raw-licious version. Zucchini cooks down fast, so don't overdo it.
  3. Serve with a scoop or two of pesto, a few sun-dried tomatoes, and vegan Parmesan (if you'd like). Enjoy!
3.3.3077

 

Filed Under: Dinners, Lunches Tagged With: fast and easy, pesto, spiralizer, sun-dried tomatoes, zucchini, zucchini noodles

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The Epicurean Vegan is devoted to those wanting to eat healthy, save animals, and reduce their carbon footprint. My decision to go vegan started out as a quest to get healthier, but the more I learned about veganism, the more I realized how damaging the meat and dairy industries are to the environment and, of course, the animals. And it is for these reasons, that I would never go back to eating or wearing animal products. Ever.
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