This is a super quick meal. I love mixing “zoodles” in with pasta as a way to enjoy a big bowl of pasta without feeling weighed down afterwards.
Zucchini Noodles with Creamy Sun-Dried Tomato Sauce (Serves 4-6)
- Soba Noodles (2 bunches)
- 2 large zucchinis
- 1/4 cup sun-dried tomatoes
- 1/4 cup water
- 1/4 cup cashews
- 3 tbsp olive oil
- 1 cup veggie broth
- 1/2 tsp salt
- 1 bunch kale, rinsed and roughly chopped
- 3 tbsp nutritional yeast
- 1 lemon
First, get some water boiling in a sauce pan for the noodles. In the meantime, use a spiralizer to create zucchini noodles and set aside.
In a blender, combine sun-dried tomatoes, water, cashews, olive oil, veggie broth and salt. Blend on high until thoroughly combined.
Once the water is boiling, add the soba noodles–these cook quickly (~4 minutes). In a separate pan, add a bit of olive oil along with the zucchini noodles, kale and a bit of salt to saute lightly.
As the soba noodles are done, strain and add to the pan with the veggies. Pour the tomato sauce on top, stir in the nutritional yeast, and squeeze the juice of 1 lemon over the pan. Mix and adjust seasoning as desired.
Optional: top with red pepper flakes to add some spice!