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Creamy Kale and Zucchini Pasta Bowls

Recipe created by Almond Breeze Australia

Serves 2
Prep Time 20 minutes

INGREDIENTS

  • 3-4 cups shredded kale
  • 1 tbsp olive oil
  • 2 cloves garlic, minced
  • Salt to taste
  • 1 cup cashews, soaked overnight
  • 1/2 cup Original Almond Breeze
  • 1/4 cup olive oil
  • 220g zucchini, cut into strips (this can be done with a peeler or vegetable spiraller)

METHOD

  1. Heat oil in a large fry pan on medium to low heat. Add garlic and kale and saute for five minutes until soft. Season with salt
  2. Combine cashews, almond milk, garlic, salt and olive oil in a blender and pulse until smooth
  3. Add zucchini to the fry pan with the kale and cook gently until soft
  4. Toss the sauce in with the zucchini and kale and top with salt, pepper and parmesan cheese if desired
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