Cheezy meets fun zoodles for a smokey delicious dish!
Here's the really simple, yet delightfully complex in flavour recipe:
1 medium zucchini, peeled and spiralized
1 pint of cherry tomatoes, diced
1 small shallot, peeled and diced
1 scallion/green onion, minced
1 medium carrot, peeled and roughly chopped
1 Tbsp cashew butter (or any nut/seed butter; tahini also works well)
1 Tbsp hempseeds
1 Tbsp apple cider vinegar
a few dashes of garlic powder
a few dashes of mixed italian herbs/dried Mexican oregano
a few dashes of chipotle pepper
a few dashes of red pepper flakes
a few dashes of paprika
a few dashes of chilli spice blend
*sea salt / pepper to taste (optional)
1. Once you've spiralled your zucchini, cut the ringlets so that they are short like short pasta. I find this works much better for a mac 'n cheese dish rather than longer ringlets. Then set aside in a medium mixing bowl.
2. For the 'cheesy' sauce, blend 1/2 the tomatoes, the carrot, scallion/green onion, 1/2 the shallot, hemp seeds, nut butter, vinegar and herbs and spices until smooth and creamy. Add salt and pepper to taste if you wish.
3. To plate, pour the sauce over the zoodles and mix well. Toss in the remaining diced tomatoes and shallot. Again mix well.
4. Serve with added pepper flakes if you like it hot and spicy!