Recipes, Uncategorized

Zoodles with Basil sauce

Hot days require lighter foods. It’s the perfect weather for funky salads, refreshing beverages and loads of fruits. However, sometimes salads can become boring and it might be difficult to twist that and re-invent them by making them with different ingredients and flavours. Today’s recipe brings a twist to your salad making: zoodles with basil sauce. The funkiness of pasta with the lightness of a salad, and the sauce does the rest of the magic. It has popular and on-season ingredients and it is very easy and fast to do.

As nearly all the veggies in this recipe are in season, so they will be easy to find, cheap and local. They also may contain their maximum nutritive value and flavour. This recipe is easy and fast to do, and it can be a great way to re-think your salads.

Here’s the recipe:

Get all the ingredients. The courgette/zucchini is the protagonist in this recipe!

Prepare the sauce:

Get what you need for your salad. Firstly soak the cashews in water from 30 minutes to 1h.

Golden the sliced onion in olive oil for 2 to 5 minutes in low heat. Then, add the sliced carrot along with 1/2 cup of water, and let it cook for 5 minutes.

Add the chopped tomato and let it cook for 20 minutes (tinned chopped tomatoes will speed up the process).

Let the tomato sauce cool down. Once in room temperature, add it to the cashews and basil and blend all.

Make sure that all the ingredients are well blended. You’ll know the sauce is ready when you achieve a homogeneous and creamy consistency.

Get that salad ready!

Pick up your spiralizer and spin your courgette/zucchini against it, and see the magic happening! You’ll have the so-called zoodles! Do the same with 1 carrot.

Join the red beans to the zoodles, followed by the basil sauce and mix all well.

Serve it and top all with those nourishing seeds, and enjoy!

ZOODLES with Basil sauce

gluten-free, lactose-free, soy-free, plant-based (vegan)

2 servings

Level of difficulty: easy

Preparation time: 30 minutes

Ingredients:

For the sauce:

  • 1/2 onion
  • 1 carrot
  • 2 big tomatoes or 200g of tinned chopped tomatoes
  • 40g of cashews
  • 20g of basil leaves
  • Olive oil
  • Salt

For the salad:

  • 2 courgette/zucchini
  • 70g of red kidney beans
  • 1 carrot
  • 1 tsp of sunflower seeds
  • Pinch of walnuts

Directions:

For the sauce:

  1. Leave the cashews to soak in hot water for about 30 minutes to 1h.
  2. Golden half onion with olive oil in a pan on low heat for 2-5 minutes.
  3. Cut the carrots in thin disc-shaped pieces, add them to the pan along with 1/2 cup of water and cook them in medium heat.
  4. Let them cook for 5 min and then add the tomato and a pinch of salt. Leave it to cook for 20 minutes until most of the water was absorbed and the sauce is thickened.
  5. Once ready, let it cool down.
  6. Once in room temperature, add the tomato sauce, cashews and basil to a blender, a bit of olive oil and water and blend it all together until you have an evenly creamy consistency. The sauce is ready!

For the salad:

  1. With a spiralizer, or a spiral slicer cutter spin the zucchini/courgette against it creating the so-called zoodles. Do the same with one carrot.
  2. Add the red kidney beans to the zoodles.
  3. Mix all very well and join the sauce mixing it until it is evenly spread and sprinkle with sunflower seeds and walnuts. Enjoy this fresh salad on a sunny warm day.

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