Rainbow Noodles with Sun Dried Tomato Cashew Cream Sauce & Avo

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I am a pasta/spaghetti/noodle addict – read Italian. Growing up my favorite dish was always Fettuccine Alfredo. The big flat noodles smothered in a creamy, cheesey, disaster delicious sauce, mmm bliss. The grown-up me much prefers this yummy version of the old classic. This dish is so satisfying and lovely to look at. I truly believe that we eat with our eyes first and how could you not when you have a rainbow on your plate! I just love colors and rainbows and unicorns! #pride Anyways- brb I have some NOMing to get to!

Benefits of Carrots:

  • Aids in vision, cancer fighting and beautiful glowing skin

Benefits of Zucchini:

  • Low in calories, high water content and contains protein and fiber

What you need:

Sauce:

4 Tb cashew butter
2 t miso
2 Tb tamari
8 Tb water
2 clove garlic
2 sun dried tomatoes (in oil)
Pinch of salt & pepper
2 Tb nutritional yeast
2 Tb hemp seeds
Pasta & Avocado Slices:
3 carrots, peeled
3 zucchini, peeled
Slightly pre-ripe Avocado
Method:
To make the sauce, blend all ingredients – except hemp seeds – together until smooth and creamy. If you want it thicker add more cashew butter or miso. If you want it lighter add more water or tamari. Then stir in hemp seeds.
To make the noodles, slice the carrots and zucchini with a vegetable peeler or on a mandolin!  Pour on the sauce.
Slice the avocados non-sysmetrically. Probably the way you don’t usually slice them and garnish as you wish.
(In the first picture I used the had the left over veggie noodles with some brown rice pasta covered in the cashew sauce) NOM!
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One thought on “Rainbow Noodles with Sun Dried Tomato Cashew Cream Sauce & Avo

  1. Pingback: Radlicious Spinach Salad with Shaved Radish and Agave Mustard Dressing | Suga Snap Pea

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