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–+ servings

Creamy Garlic Zoodle Pasta with veggies

Course: Main Course, Pasta, Side Dish
Cuisine: Italian
Prep Time: 8 minutes
Cook Time: 12 minutes
Servings: 4
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Ingredients

  • 4 medium squash; zucchini
  • 3 T extra-virgin olive oil
  • 1 T garlic minced, 3-4 cloves
  • 1/4 tsp crushed red pepper flakes 2
  • 2 medium OG cherry, sugar or grape tomatoes chopped
  • 1/2 c coconut or cashew cream
  • 1 c OG fresh basil rough pieces

SAUCE

  • 1 tsp cornstarch; non gmo
  • 2 tsp purified water; cold
  • 1/2 tsp garlic powder
  • 1/2 tsp Himalayan sea salt salt to taste

Instructions

CREATE & COOK THE ZOODLES

  • Trim ends on zucchini and spirulize into zoodlles.
  • In a deep pan, add olive oil, garlic, and red pepper flakes (DO NOT ADD SALT YET), and set to medium heat. Allow the oil to begin bubbling before adding the zucchini noodles.
  • Keep tossing the noodles in the pan using tongs. Cook for just about 4 minutes, shoulld be al dente. Don't overcook!
  • Stir in the tomatoes, basil, and vegan parmesan cheese and cook for 1 minute.
  • Using the tongs, transfer just the noodles, tomatoes, and basil to a serving dish. Leave the liquid in the skillet.

CREATE THE SAUCE

  • Bring the liquid to a simmer.
  • In a small cup or bowl whisk together the cornstarch, garlic powder, nd cold water, then pour into the simmering liquid. Whisk the liquid until it thickens into a sauce. Taste and add salt accordingly.
  • Pour the sauce over the other ingredients in the serving dish and finish with a bit more vegan parmesan cheese. Serve immediately!