Coco Catalina Borsche
Zucchini Pasta with Almond Sauce12 min
This bright zucchini pasta dish is super satisfying and filled with delicious flavors of peppers, mushroom and leeks, topped with a creamy almond sauce! It is completely vegan (unless you decide to top it with parmesan cheese).
1 tsp mustard seeds
2-3 zucchinis (spiralized)
1 yellow or red bell pepper
2 cups of mushrooms of your choice
2 garlic cloves
pinch of ground nutmeg
freshly ground pepper
3-4 tsp almond butter
2-4 splashes of almond milk
a splash of lemon
optional parmesan cheese
Start by roasting the mustard seeds in a frying pan until they begin popping. This will help bring out their flavor. Once they begin popping, remove them from the heat so they don’t overcook.
Begin by cutting the leek into thin slices. Spiralize the zucchini and chop the bell peppers and mushrooms. Add olive oil into the frying pan over low heat, then add the leek. Cook until slightly transparent.
Chop garlic and add it to the pan. You can also add thinly sliced ginger for some extra flavor!
Slowly add in the mushrooms, and then add a pinch of ground nutmeg. Once the mushrooms have had some time to cook, add the peppers and allow everything to cook together for five to ten minutes.
When the time is up, add the almond butter over top of the vegetables and mix well. Top with a few splashes of almond milk until the sauce thins and becomes creamy. Add the zucchini pasta, lemon juice, fresh herbs and salt. Turn down the heat.
Top with fresh herbs and optional parmesan cheese. You can also create this dish with kamut pasta or any pasta of your choice to make the dish more filling.
Serve and enjoy!