Paleo Pasta With Zucchini Noodles & Creamy Artichokes Sauce
Servings: 2
Print
Pin
Save
Calories: 282kcal
Low-carb, paleo-friendly zucchini noodles with a creamy cashew and artichoke cream and turkey slices are perfect for a no-cook meal, summer dinner, and when you want something comforting yet light and refreshing.
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.
Nutrition
Calories: 282kcal | Carbohydrates: 12g | Protein: 13g | Fat: 21g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 13g | Trans Fat: 0.01g | Cholesterol: 29mg | Sodium: 563mg | Potassium: 831mg | Fiber: 3g | Sugar: 6g | Vitamin A: 452IU | Vitamin C: 40mg | Calcium: 51mg | Iron: 2mg
Tried this recipe?Mention @cookedandloved or tag #cookedandloved