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Lemon Zucchini Noodles with Cashew Cream & Crispy Artichoke Hearts
2 or 4 Serving Dinner

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.

Tags: Gluten-Free High-Protein High Fiber
Cook Time
2 Servings  |  35 min 4 Servings  |  45 min

Nutrition (per serving)

CALORIES
500
FAT
27g
CARBOHYDRATES
45g
PROTEIN
27g

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INGREDIENTS

  1. 1/2 cup cashews
  2. 1 lemon, zested, half juiced and half cut into wedges (divided)
  3. 1 garlic cloves, peeled and left whole
  4. 1 tbsp white miso paste (divided)
  5. 1 tbsp nutritional yeast
  6. 13.75 oz artichoke hearts, drained and patted dry
  7. 2 zucchini, peeled into ribbons
  8. 1 tbsp hemp seeds
  9. 1/4 cup pumpkin seeds
  10. 2 tsp red chile flakes Spicy
Allergens: soy, tree nuts (cashew)
Tools: Blender, Large nonstick skillet
Cook Time
2 Servings  |  35 min 4 Servings  |  45 min

Nutrition (per serving)

CALORIES
500
FAT
27g
CARBOHYDRATES
45g
PROTEIN
27g

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INSTRUCTIONS

1
Make the cashew cream

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.)

2
Crisp the artichokes

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)

3
Cook the zucchini noodles

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.

4
Serve

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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