Vegetable Noodle Pasta with Cashew/Spinach/Basil Sauce & Prawns
Its very simple (provided you have a spiralizer). There are three cutting plates that come with this machine and you can make thin, curly or straight cuts. I also tried an apple and a carrot since I had the new utensil out and in use. The harder the vegetable the better. The beet dyed the plastic a bit (but really who cares about that?). The apple turned out amazing and I have creative thoughts already started around what I could do with spiral apples.....
Back to the veggie pasta. Pretty simple really once you have done this, choose a sauce, boil the veggies and then toss together over a high heat in a fry pan.
For this first attempt, I chose a spinach, cashew, basil sauce and we decided to add prawns as well.
For my calorie counting friends, it was amazing how much pasta I was able to get from just two small zucchinis, one medium yam and one beet. Without the sauce, my pasta for the whole recipe totaled to 200 calories.
This recipe, with sauce and prawns, ended up being 900 calories in total. Split three ways, it was a good size portion and I am always happy with a 300 calorie serving.
1 medium beet
1 medium yam
1 medium granny smith apple
2 cups fresh spinach
1 small bunch fresh basil
1/4 cup cashews
1 garlic clove
1 tbls olive oil
salt and pepper to taste
1 tsp lemon zest
1 bag of frozen prawns
Add veggie noodles to large pot boiling salted water. Let boil for 15 minutes and drain.
If I had just used zucchini, the cook time would have been way less (like 5 minutes). Cook prawns in frying pan or wok. Add in noodles and sauce and toss until sauce is heated. Serve and garnish with cheese, lemon, cashews.
|Frying the prawns with the vegetable noodles.|
See the second attempt here!