This no-cook zucchini noodles recipe with creamy artichoke cashew sauce and sliced turkey takes about 20 minutes to make and is a perfect quick meal that is healthy and nutritious. It’s gluten-free, low-carb, keto, Whole30 and a great paleo pasta alternative.
If you’re looking for healthy zucchini noodle recipes or Whole30 and paleo friendly pasta alternatives, this easy recipe is a must-try! Only 15-20 minutes of prep and no cooking required.
This is a cold, creamy, pasta-like zucchini dish that is tossed in a creamy cashew nut and artichoke sauce. I love this sauce because it’s super creamy and hearty but won’t leave you feeling bloated like some dairy-based versions do. The whole thing is topped with sliced up turkey meat for extra protein. As I mentioned, this zucchini pasta recipe is paleo, Whole30 and keto-friendly.
The recipe is for two servings but you should have some extra artichoke sauce left so you can easily make extra zucchini noodles to make a bigger batch.
What You’ll Need For This Zucchini Noodles Recipe
What I love the most about this recipe is that it doesn’t require too many ingredients and all of them can be found in your local supermarket: raw zucchini, canned artichokes, cashew nuts, turkey slices, lemon, garlic, olive oil. Let’s break down this recipe to see how you can make this delicious paleo pasta recipe.
Creamy Artichoke Sauce
While the key ingredient is the raw zucchini noodles, the star of the dish is the creamy cashew nut and artichoke sauce. It’s a dairy-free, vegan-friendly sauce and it’s fabulous.
Artichokes
Cooked artichokes are readily available from most supermarkets. I used artichoke hearts preserved in a slightly acidic brine in a can. Grilled artichokes are often available from Italian delis. Artichoke hearts are a great source of fibre and have an almost meaty flavour and texture. I often compare them to mushrooms or eggplant. When pureed, especially with nuts, they are creamy and delicious.
Cashews
I used some leftover roasted cashews, so my sauce has half roasted and half raw nuts. You can also use almonds, macadamia nuts or walnuts in this recipe. For a nut-free version, add some avocado and seeds.
You will need a food processor or a blender to make the sauce!
You can double up on the ingredients to make a bigger batch of the artichoke cream as it’s actually very delicious as a dip. Store in a small container and enjoy as a snack with some celery or carrot sticks. You can make it ahead of time and store it in the fridge for 4-5 days.
Zucchini ‘Pasta’ Noodles
Ideally, you would want to use a vegetable spiralizer to create pasta-like noodles. Alternatively, you can use a peeler to slice zucchini into noodle-like ribbons. Even finely diced zucchini would work well. Raw carrots can also be added.
There is no need to cook the zucchini pasta for this recipe. Raw zucchini is totally edible and is easily digestible. It has a lovely crunch and works well with a heavy sauce. If you wanted to turn this into a hot dish, you can, of course, heat up the sauce and stir the zucchini noodles through until warm.
Our final ingredient is sliced turkey breast. You can keep it vegetarian and omit the meat or replace it with some chickpeas, edamame beans or grilled mushrooms. Turkey could also be replaced with cooked chicken, ham, shrimp and so on.
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Zucchini Noodles WIth Creamy Artichoke Sauce & Turkey
Ingredients
For the artichoke creamy sauce
- 3 medium artichoke hearts canned or preserved in oil in a jar
- 2 tablespoons cashew nuts roasted or raw
- 1 clove of garlic
- 1 tablespoon lemon juice
- 2 tablespoons olive oil
- 1 tablespoon water or artichoke brine
- A generous pinch of salt and pepper
For the ‘zucchini pasta’ part
- 2 medium zucchinis summer squash, spiralized into noodles or peeled into ribbons
- 1 spring onion/scallion green part chopped (about 2 tablespoons)
- 120 g turkey slices 4 oz. roasted or grilled, diced
Instructions
- Place all artichoke cream ingredients in a blender or food processor. Whiz for 30-40 seconds until blended and smooth. Scrape sides if you need to. Taste for salt and add a little more if desired.
- Place the zucchini noodles or ribbons in a bowl and add 3 tablespoons of the artichoke cream. Add the onions and diced turkey meat and combine well, making sure the zucchini is evenly coated with the sauce. Serve topped with a little more of the green onions and some cracked pepper. You can also add extra lemon juice.
I made this today for lunch, and it was delicious! The artichoke flavor is lovely, and it reminds me of Alfredo sauce. Thank you.
Oh yum, I love how creative your recipes are and this looks so creamy and comforting as well!
This is tasty! The cashew sauce was so good!
I love this delicious and easy meal! So good!
Love zucchini and artichokes combo. The flavor is absolutely delicious !
Your sauce really looks rich and creamy. You would never guess from the photos that it’s dairy-free!
Mmmmm… I love artichokes. Can’t wait ti make this. YUM!!
Oh wow, that artichoke cream sounds to die for! I love the combination of flavors, and it looks so simple but delicious.
Oh gosh I could eat artichoke anything ALL day long! This is such a good idea to make the cream sauce with them – can’t wait to make this!
I am the same! Such an underrated veggie.
This artichoke cream sauce is awesome! I never would have come up with a sauce like this – it’s so delicious and perfect over those zucchini noodles.
Thanks, Emily. Give it a try and you’ll be converted.
I am always amazed at how incredibly creamy and delectable cashew cream sauces are!! They are SO satisfying!! Love the artichokes!