YOUR SOLIN GENERATED RECIPE
Creamy Cashew Pesto Zucchini Noodles
A vibrant, creamy, and fresh bowl featuring spiralized zucchini noodles tossed in a rich cashew pesto, elevated with a savory boost of sautéed tempeh, fresh basil, and garlic. This dish boasts a satisfying blend of textures and a vibrant, herbaceous flavor perfect for a light yet protein-packed meal.
INGREDIENTS
2 medium Zucchinis (spiralized, approx 200g)
20 grams Raw Cashews
2 tbsp Nutritional Yeast
100 grams Tempeh
1 tsp Extra Virgin Olive Oil
1 cup Fresh Basil Leaves
1 Garlic Clove
2 tbsp Water
PREPARATION
Using a spiralizer, create noodles from 2 medium zucchinis and set aside.
In a high-speed blender or food processor, combine fresh basil leaves, a garlic clove, raw cashews, nutritional yeast, olive oil, and water. Blend until smooth, adding a bit more water if needed to reach a creamy consistency.
Cut the tempeh into bite-sized pieces. In a non-stick skillet over medium heat, lightly sauté the tempeh until golden and slightly crispy, about 5-7 minutes.
In a large bowl, toss the zucchini noodles with the cashew pesto until evenly coated.
Gently fold in the sautéed tempeh, ensuring it is well distributed throughout the noodles.
Serve immediately, enjoying the fresh, vibrant flavors.