Zucchini Spaghetti

Preparation time: 10 minutes | Cooking time: 15 minutes | Servings: 2-3

Ingredients

Zucchini Spaghetti

• 1 vegetable bouillon cube
• 2 large zucchinis
• 3 tablespoons olive oil
• 9 tomatoes (diced)
• 2 tablespoons oregano
• 1 medium onion (chopped)
• Salt and pepper (to taste)

Nut Sauce

• 0.5 cup macadamia nuts (soaked for 2 hours)
• 1 cup cashews (soaked for 2 hours)
• 1 cup almond milk
• 1 teaspoon nutritional yeast
• 1 teaspoon herbes de Provence
• Balsamic vinegar (to taste)

Instructions

Zucchini Spaghetti

1. Use a spiralizer to cut the zucchinis into thin noodle-like strands.
2. Heat a pan with a bit of olive oil and sauté the zucchini spaghetti for a few minutes until lightly softened.
3. To make the tomato sauce, heat olive oil in a pan and sauté the chopped onion until soft.
4. Add the diced tomatoes, oregano, and the bouillon cube. Let it simmer until the tomatoes are soft and a sauce forms.
5. Season with salt and pepper. Mix the zucchini spaghetti with the tomato sauce until evenly coated.

Nut Sauce

1. Place the soaked macadamia nuts, cashews, almond milk, nutritional yeast, herbes de Provence, and a dash of balsamic vinegar in a blender.
2. Blend until smooth.
3. Mix the nut sauce into the zucchini spaghetti and serve.