Ingredients
Scale
- 1 cup raw cashews, soaked
- 2 medium zucchinis, spiralized
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- 1 teaspoon turmeric powder
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 cup nutritional yeast
- 2 cups vegetable broth
- 8 ounces pasta of choice
Instructions
- Blend soaked cashews, garlic, turmeric, salt, black pepper, nutritional yeast, and vegetable broth until smooth.
- In a pan, heat olive oil and sauté spiralized zucchinis until tender.
- Cook pasta according to package instructions. Drain and combine with zucchini and cashew sauce.
- Serve warm, garnished with additional nutritional yeast if desired.
Notes
- For a gluten-free option, use gluten-free pasta.
- Adjust turmeric amount based on taste preference.
- This dish is best enjoyed fresh, but leftovers can be refrigerated for up to 2 days.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Vegan
- Diet: Vegetarian
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 2g
- Sodium: 400mg
- Fat: 18g
- Saturated Fat: 2g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 5g
- Protein: 10g
- Cholesterol: 0mg