SUPER SIMPLE THAI PASTA
w/ Zucchini Noodles and Coco-Curry Nut Sauce
Recipe created by Teri Gentes www.terigentes.com – permission required to republish.
The easiest real-veg noodles are fabulous, fun to make and they are whole-food in it's finest form. Just as Mother Nature created it.
And of course they are gluten-free.
Paired with this super easy-to-make, versatile sauce that's a must-have in the fridge for fast, last minute flavor infusions. You can make it the center sensation of your main course as in this pasta dish or have it to sass up your salads, sides, sandwiches and snacks. You’ll wow your taste buds sating cravings while enhancing your immune system and reducing inflammation. When food tastes this good, it’s grand that it just happens to be so health enhancing. It’s what I am all about – fab tasting foods to ‘wow your taste-buds.’
PASTA INGREDIENTS:
3 thick, medium zucchini (spiral cut) or 1 medium spaghetti squash, baked
Coco-Nut Curry Sauce, recipe below
200g Store-bought, organic smoked tofu or tempeh; crumbled into bite size pieces or 1 cup Edamame, sweet peas or your favorite beans
COCO-NUT SAUCE
INGREDIENTS:
1 cup organic crunchy peanut, cashew or SunButter
1 can, organic coconut milk, more if needed
2-4 tbsp Indian curry paste, to taste
4 tbsp gluten free, low sodium tamari or 5 tbsp coconut aminos
1-2 tbsp fresh ginger, grated
2 large cloves garlic, minced
Chili sauce or flakes, to taste
Approx 4 tbsp lemon or lime juice
GARNISH:
Cilantro, toasted coconut and chopped nuts or seeds
DIRECTIONS:
OPTIONS:
w/ Zucchini Noodles and Coco-Curry Nut Sauce
Recipe created by Teri Gentes www.terigentes.com – permission required to republish.
The easiest real-veg noodles are fabulous, fun to make and they are whole-food in it's finest form. Just as Mother Nature created it.
And of course they are gluten-free.
Paired with this super easy-to-make, versatile sauce that's a must-have in the fridge for fast, last minute flavor infusions. You can make it the center sensation of your main course as in this pasta dish or have it to sass up your salads, sides, sandwiches and snacks. You’ll wow your taste buds sating cravings while enhancing your immune system and reducing inflammation. When food tastes this good, it’s grand that it just happens to be so health enhancing. It’s what I am all about – fab tasting foods to ‘wow your taste-buds.’
- Main Course
- Prep time: 15 minutes
- Vegan, Gluten/corn/soy/dairy-free, nut-free and raw options
- Serves: 4-6
PASTA INGREDIENTS:
3 thick, medium zucchini (spiral cut) or 1 medium spaghetti squash, baked
Coco-Nut Curry Sauce, recipe below
200g Store-bought, organic smoked tofu or tempeh; crumbled into bite size pieces or 1 cup Edamame, sweet peas or your favorite beans
COCO-NUT SAUCE
INGREDIENTS:
1 cup organic crunchy peanut, cashew or SunButter
1 can, organic coconut milk, more if needed
2-4 tbsp Indian curry paste, to taste
4 tbsp gluten free, low sodium tamari or 5 tbsp coconut aminos
1-2 tbsp fresh ginger, grated
2 large cloves garlic, minced
Chili sauce or flakes, to taste
Approx 4 tbsp lemon or lime juice
GARNISH:
Cilantro, toasted coconut and chopped nuts or seeds
DIRECTIONS:
- Blend the sauce ingredients together in a small sauce pan. Set over medium-low heat and cook 8 – 10 minutes infusing flavors. Taste adjusting seasonings and thickness as desired.
- Prepare your protein option, heating in a large skillet. Once done reduce heat to medium low, add the coconut sauce and the noodles to the pan along with a splash or two of coconut milk or water as needed.
- Toss well and cover the skillet to let the noodles warm in the sauce, about 2 minutes. Once it’s heated through, serve in warm bowls and garnish.
OPTIONS:
- Carrot or sweet potato noodles work wonderfully as well and of course you can always choose a favorite pasta noodle
- Make this like a traditional Pad Thai by sautéing onions, broccoli, mushrooms, snow peas, peppers, red or Nappa cabbage, etc.