February 10, 2013

Zucchini Cashew Alfredo

I only post Recipes that turn out super lovely.

The ones where each bite is "YUMMMM".  
and "i can't believe its isn't bad for me!"
and things like that!

I had some non vegan items in my fridge like cows milk and cheese, so I indulged. 
If you want vegan, thats great too (look in the parentheses!)

Zucchini Cashew Alfredo:

1 cup grated Zucchini
1/2 med. onion  (chopped finely)
1 T Coconut oil

cooked Zucchini 
1 t  sea salt
1 cup raw cashews
1/2 cup milk  (I used cows milk, but any type will do)
1/2 cup soup stock  (i used [organic local] chicken stock, but veg will do)
1/4 cup cream cheese (optional)
2-4 cloves garlic  (depending on your love of it - or level of health at the moment!)
2 T coconut oil  
handful parsley

cook on medium heat for about 5 minutes.

boil pasta of choice (for 4 servings) add frozen peas 4 minutes before its done. Drain. Cover with sauce and blend.
add more milk if its too thick!

So  there are a lot of levels of veg/vegan/gluten free in this recipe which alter the flavor accordingly. 
Pick your preference. 

In other news, this little A is eating pears nowadays!

and this one is lovin the alfredo!


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