Prep Time: 5 minutes
Cook Time: 5 to 10 minutes
If you are looking for a light and delicious dish that you can enjoy with all your family, this spaghetti just might do it!
This dish is actually a peruvian recipe. I use to eat it a lot when I lived in Peru, It is one of my favorite things to eat. But because it is eaten with pasta noodles it has a tendency to make you feel uncomfortably full. So my husband and I decided to try it in a different way and guess what??? It is just as good! It is very satisfying, healthy and absolutely delicious.
You should definitely give this a try. Here is what you will need. Ingredients: This recipe is for 2 people. Just double the ingredients if you need to.
* 1 Large zucchini (this usually feeds two, but you can use more if you are making this for a big family)
* 2 big handfulls of spinach * 1 big handfull of basil * Half a cup of unsweetened almond milk * 1 clove of garlic * Half a stick of creamcheese (you can use vegan creamcheese which you can find at your local whole foods store, or you can also use a good handful of raw cashews!) *Salt and pepper to taste
Peel the zucchini. Once it is peeled use the spirilizer if you have one to make the zucchini like noodles. I dont have one so I use the Julienne peeler which has a blade that cuts zuchinni into noodles. Put in a bowl.
Now for the creamy goodness...
In a blender place garlic clove, spinach, basil, creamcheese or cashews,and unsweeted almond milk. Salt and pepper to taste (this is optional). Blend until it becomes very creamy. If you feel that its not thick enough just add more spinach. When done pour over zucchini noodles and enjoy!
I hope you love this as much as I do!