If you guys think you need to skip a creamy pasta sauce, or pasta for that matter, you are wrong! The image doesn’t do it justice but this dish is delicious and tastes like a creamy alfredo sauce.
4 medium zucchini, peeled and sliced into thin noodles or a packet of Mungbean fettuccine from About Life
1 cup raw cashews
4 cups boiling water
1 Tbsp lemon juice
1 Tbsp lemon zest
1 clove garlic
½ cup basil leaves
Salt and pepper to taste
1 chicken breast
6 slices of prosciutto (optional, add a little extra salt if you take it out)
1 cup mushrooms – sliced
½ cup cherry tomatoes
2 spring onions
Boil the water and pour it over the cashews for 15-30 minutes (prep other ingredients while you wait).
Add some coconut oil to a saucepan and cook your chicken and set aside. Sauté mushrooms, prosciutto, cherry tomatoes and spring onions until soft. Add your chicken back in.
Drain your cashews (keeping the water) and add to a food processor/blender with the lemon juice/zest, garlic, basil, S&P, nutmeg and 1 cup of the cashew water and blitz until smooth.
Turn your saucepan to low and add the creamy sauce. Add a little extra water if you need to thin it out, it won’t ruin the flavour.
Zucchini noodles just need to be blanched in boiling water.
Serve on top of your zucchini noodles or mungbean fettuccine.
This is filling, and not to be eaten every single day (nuts!!).