Once upon time pasta was one of my very best friends. Actually pasta, bread and every other sugary carb were my homies that I loved and they comforted me at all times. This was a problem because eating it nonstop 24/7, was messing with my body on a cellular level which resulted in a host of other health issues.
As I have stated before, when I made the leap to make a change and transform myself from the inside out, I rediscovered the beauty of food and started to appreciate it for what it’s real purpose is – nourishing our incredible bodies!!! Real food taste incredible, so as I moved more and more away from processed food and towards real food, I remembered how awesome real food tasted and did not have to worry about adding spoonfuls of sugar or salt to make it taste better. It was like I was back at mum’s kitchen table, enjoying one of the epic whole food meals she prepared for us as growing up.
As I moved back to real food, I tapped more and more into that world of cooking that I was raised with and loved but had buried with fast food and processed junk for years. I experimented with different recipes while keeping true to flavour and taste. After discovering that I had a mild intolerance to wheat during a naturopath visit, I started looking for alternative to traditional wheat pasta. Yes, once in a while I will still enjoy a traditional pasta dinner at one of my favourite restaurants with friends and family but for the most part, I limit pasta and other wheat products from my daily eating – it is a about balance, balance, balance! I started enjoying brown rice and kamut pastas but then I stumbled upon a spiralizer… life changing moment! When I stumbled upon my Paderno spiralizer, I spiraled EVERYTHING for about a week – potatoes, apples, oodleucchinis, cucumbers, radish, beets, EVERYTHING!!!!!
After I got off that high, I figured that I could make pasta alternatives with veggies that were fiber loaded and satisfying; this is how this recipe was born. This recipe not only offers a pasta alternative but also an alternative for your traditional “cream sauce” by using my great grandmother’s favourite alternative to animal based products – cashews! This bowl is both filling, full of mega flavour and tons of good for you vitamins, minerals and fiber!
You can keep any leftover of this pasta for up to three days, in a tightly covered glass container.
Enjoy my friends 🙂
4 organic zucchini, spiraled
4 leaves organic lacinato kale, chopped
1 cup assorted organic bell peppers, sliced
½ cup organic cherry tomatoes, halved
¼ cup organic Italian parsley, chopped
¼ cup organic baby spinach
½ cup leftover cooked chicken, diced
1 cup raw cashews
3 cups boiling water
1 tbsp lemon juice
½ cup chicken stock – I use homemade but you can also use organic bouillon cubes
2 garlic cloves, minced
1 sprig organic thyme
2 tsp garlic powder
1 tsp cayenne pepper
2 Bay leaf
2 tsp onion powder
1 tsp paprika
Celtic salt and pepper to taste
Pinch of nutmeg
1 Tbsp grapeseed oil
- Pour the 3 cups of boiling water over the cashews and let it soak for one hour.
- In a pot, heat the chicken stock on low and add the Bay leaf to the pot.
- In another pot of hot water, place spiralized zucchini in the pot for 1 minute. Remove the ‘zoodles’ and submerge them in cold ice water for another minute.
- After a minute, place them on a baking sheet with parchment and set aside until the sauce is done.
- In a large pot, add grapeseed oil and heat on medium. Add the garlic and chicken to the pot then sauté for 5 mins.
- Add the kale, bell peppers, tomatoes and spinach to the post and sauté for another 3 minutes. Reduce heat to low while you make the cashew sauce.
- Drain the cashews but keep the soaking water. Blend the cashews on high with ½ cup of the chicken stock (without the Bay leaf) and ½ cup of the soaking water in a food processor or blender.
- Add the lemon juice, thymes leaves (don’t add the sprig), cayenne, onion powder, paprika and nutmeg to the cashew sauce and blend for another few seconds.
- Add the cashew sauce to the pot with the chicken and veggies and simmer on medium low, covered for about 10 minutes. If you feel your sauce is too thick, thin it out with some chicken stock.
- Add the chopped parsley and fold it in thoroughly, simmer the sauce for one more minute.
- Place your zoodles on a plate or in a bowl and serve the sauce over it. Garnish with a parsley leaf.