Lemon Zucchini Noodles
with Cashew Cream & Crispy Artichoke Hearts
Zucchini noodles are the perfect canvas for a lemony, creamy cashew sauce. Crispy artichoke hearts, hemp seeds, and pumpkin seeds add crunchy texture and red pepper flakes bring a touch of heat to this refreshing play on a pasta dish.
INGREDIENTS
- 1/2 cup cashews
- 1 lemon, zested, half juiced and half cut into wedges (divided)
- 1 garlic clove, peeled and left whole
- 1 tbsp white miso paste (divided)
- 1 tbsp nutritional yeast
- 13.75 oz artichoke hearts, drained and patted dry
- 2 zucchinis, peeled into ribbons
- 1 tbsp hemp seeds
- 1/4 cup pumpkin seeds
- 2 tsp red chile flakes
- 1 tbsp olive oil*
- Salt*
- Pepper*
- *Not included
- Ingredients are listed for 2 servings. If you're making 4 servings, please double your ingredients by using both meal kit bags provided.
- For full ingredient list, see Nutrition.
- ~This recipe has a spicy ingredient! For low-heat, use spicy ingredients as instructed. For no-heat, omit them entirely.~
INSTRUCTIONS
Combine cashews and ½ cup hot water in small bowl and let soak for at least 10 minutes. Transfer cashews and soaking water to blender. Add lemon juice, garlic, just 2 tsp miso, nutritional yeast, and a pinch of salt and pepper. Blend cashew cream on high until smooth. (4-serving meal: use 1 cup hot water) (TIP: Keep remaining miso for your own use.)
Heat 1 tbsp olive oil in large nonstick skillet over medium-high heat. Arrange artichokes, cut side down, and cook until crispy in places, about 3 to 4 minutes. Transfer to plate. (4-serving meal: use 2 tbsp olive oil)
Return same skillet to medium-high heat and add zucchini and a pinch of salt and pepper. Cook, tossing occasionally, until warmed through, 1 to 2 minutes.
Divide zucchini noodles between serving bowls. Pour cashew cream over noodles and top with crispy artichoke hearts. Sprinkle with lemon zest, hemp seeds, pumpkin seeds, and as much red chile flakes as you’d like. Serve with lemon wedges. Enjoy!
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