Zucchini Romano Pasta

Recipe & Tips

Serving Size: 3

Garnish: Parsley Sprig

1 Fresh Lemon, juiced
¼ C Sweet Onion, chopped
1 C Cashews, soaked
½ C Water
¼ C Coconut
1 Garlic Clove
¼ t Salt
1/8 t White Pepper
¼ t Fresh Rosemary, minced
6 Saffron Flakes
2 Zucchini, medium size

Food Processor Method

  • Soak the cashews for 4 hours for a creamier sauce. Measure the cashews after they have been soaked.
  • Blend all of the ingredients except the zucchini in a food processor or Vita Mix, continually scraping down the sides to ensure that everything is well blended.
  • Slice the zucchini into thin julienne strips using a marionette to create zucchini noodles.
  • Pour the romano sauce over the zucchini noodles, garnish with a parsley sprig and serve.