My foodie-paleo friend Sara and I went to a cooking class a few weeks back on gluten-free cooking. Okay, this recipe is not gluten-free, but it’s inspired by the class instructor’s zucchini pasta recipe–the one I mentioned a while back with the delicious cashew cream sauce, remember?
I love zucchini in the summer and I’m always looking for smart, tasty ways to incorporate veggies in my pasta-protein dinners, which I eat almost every night. So zucchini works great with cream-based dishes. My little lactose intolerance problem usually steers me away from cream-based sauces, but every once in a while I splurge or hybridize the sauce to my stomach’s liking. That’s what I did here, and hopefully this solo-culinaire creation pleases others with similar dietary situations.
1/2 cup shredded zucchini
pinch of onion powder
1/2 t Dijon mustard
1 wedge of Swiss Laughing Cow cheese
3 T non-dairy cheese shreds
1/2 T Parmesan
dash of pepper
-Use my easy Mug’O’Mac recipe to boil your noodles quick! Just put your 1/4 cup of dry noodles in about 3/4 cups water and heat in the microwave for 3 minutes, stir, and then 2 more minutes in the microwave. Drain when finished.
-Once noodles are dry, toss in zucchini. Mix around.
-For the sauce, break up the cheese wedge into chunks and spread around, sprinkle on the cheese shreds, then the mustard, pepper, and onion powder go in. Heat in the microwave for 20-30 seconds. Remove and stir quickly. If still not melty enough, heat for another 15 seconds or so. Toss around until noodles are evenly coated. Serve warm and garnish with Parmesan!