Creamy Capsicum Pasta
Long day at work? No time for cooking? This recipe is for you. It’s my absolute favourite summer dish, refreshing, wholesome and filled with pure goodness What’s inside
Creamy Capsicum Pasta
Prep Time
10 min
Cook Time
0 min
Servings
2
What's inside
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4 zucchini
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2 red capsicums
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4 spring onions
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2 garlic cloves
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1 tsp sweet paprika
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½ cup water
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⅓ cup cashews, soaked
How to
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Use the thin blade of your spiralizer to make zucchini noodles. Keep the leftover for later.
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Add all remaining ingredients plus the leftover zucchini to your blender and blend.
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Occasionally turn the blender off and scrape down the sauce until you get a smooth texture. This will take about 1-2 minutes.
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Optional: Pour the sauce into a saucepan and heat it up.
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Add the zoodles (zucchini noodles) to the sauce, stir through and enjoy.
Kitchen Hack
If you cook the sauce, try not to let it boil (ideally keep the temperature below 50C), this way you will preserve the valuable minerals and nutrients.