Usuba
Zucchini Pasta with Cashew and Mint
A light and fresh dish made from thinly sliced zucchini with a creamy cashew, lemon, and mint sauce. Perfect for a summer menu as a cold or lightly warm dish.
- Total
- 25 min
- Standard serving
- 477.4 g
1
Ingredients
Total 10
Instructions
- 1
Step 1
Using a vegetable peeler, cut the zucchini into thin long slices — they will become the base of your pasta.
- 2
Step 2
In a blender, combine the grated lemon zest, juice of two lemons, salt, cashews, water, minced garlic, finely chopped mint, black pepper, and olive oil.
Blend until you reach a smooth, creamy consistency. If needed, add more oil or water to achieve the desired texture.
- 3
Step 3
Carefully mix the nut cream with the zucchini.
Place on a plate, arrange halved cherry tomatoes on top, drizzle with olive oil and sprinkle with black pepper.
Cooked it?Did you cook this recipe?
Rate itRate the result
Your rating will be saved after sign-in
