Zucchini Spaghetti with Garlic Cream Sauce
Spiralized zucchini tossed in olive oil and salt, topped with a thick sauce of soaked almonds, garlic, scallion and cider vinegar, and finished with sun-dried tomatoes, baby plum tomatoes and basil.
Ingredients
Spaghetti
- 5 zucchini, spiralized
- 2½ tablespoon olive oil, cold-pressed extra virgin
- 1¼ teaspoon sea salt
Garlic Cream Sauce
- 1⅔ cup almonds, raw skinned, soaked 2 hours, drained and rinsed
- 5 tablespoon almond milk
- 2½ clove garlic, large, chopped
- 2½ scallions, chopped
- 5 teaspoon apple cider vinegar
- 1¼ teaspoon sea salt
To Serve
- 15 piece sun-dried tomatoes
- 25 cherry tomatoes, baby plum, halved
- 2½ scallions, chopped
- 5 sprig basil, fresh, leaves separated
Method
- To make the garlic cream sauce, pulse the soaked almonds in a food processor until they are ground. Add the almond milk, garlic, scallion, vinegar, and salt, then blend until you have a thick, creamy paste. Transfer to a bowl.
- Toss the zucchini spirals in the olive oil and salt. Divide the spirals between five serving bowls.
- Spoon the creamy sauce into the center of each bowl, then top with the sun-dried tomatoes, plum tomatoes, scallions, and basil leaves. Serve immediately.
Notes
The almonds need 2 hours of soaking. Summer squash works in summer and butternut squash in winter.Adapted from The Eat Raw Kitchen (Love Food). Ingredients and method only — the description and any notes above were written for VegBatch.