Pasta with Smoky Chipotle Sauce
(4 servings)
![](https://1.bp.blogspot.com/-1g6PnC_J1H0/UOT-UxPW8BI/AAAAAAAAE88/B8g0F6fJBgs/s320/zucchini+-+spiralized1.jpg)
4 medium zucchini
1/2 cup cashews
1/4 cup sunflower seeds
1 cup water (add more as needed)
1/2 avocado
2 Tablespoons lime juice
3 Tablespoon sun dried tomatoes, chopped and soaked
2 teaspoons olive oil
2 teaspoons maple syrup (or honey, non-vegan)
1/2 clove garlic, minced
1/2 teaspoon ground cumin
![](https://4.bp.blogspot.com/-YWn2vcpU2mY/UOT-6qMRLRI/AAAAAAAAE9E/ezfsay0Qajk/s320/Main+-+Pasta+W+Smoky+Chipotle+SauceBowl.jpg)
1/4 teaspoon chipotle powder (or smoked paprika)
1/8 teaspoon sea salt
1/4 cup yellow onion, diced
Garnish
1 1/2 cups corn (fresh or frozen)
1 cup cherry tomatoes, halved
3 Tablespoons fresh cilantro, chopped
2 Tablespoons black sesame seeds
Directions
![](https://4.bp.blogspot.com/-ZGmqhJbCmcY/UOT_v5EjmuI/AAAAAAAAE9Q/aMHvG_cMNKQ/s320/Main+-+Pasta+W+Smoky+Chipotle+SauceBest2Sig.jpg)
Blend cashews, sunflower seeds, water, avocado, lime juice, sun dried tomatoes, and olive oil.
Add sweetener, garlic and seasonings. Blend until creamy.
Transfer spiralized zucchini to a bowl and top with sauce. (A little goes a long way and you may have extra sauce for the next day).
Add onion, corn, tomatoes, cilantro and sesame seeds. Mix well, and serve.
OPTION: This dish may be warmed in dehydrator, low temperature oven, or gently stir-fried.
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