Creamy Capsicum Pasta

Long day at work? No time for cooking? This recipe is for you. It’s my absolute favourite summer dish, refreshing, wholesome and filled with pure goodness What’s inside

Creamy Capsicum Pasta

Prep Time

10 min

Cook Time

0 min

Servings

2

What's inside

  • 4 zucchini

  • 2 red capsicums

  • 4 spring onions

  • 2 garlic cloves

  • 1 tsp sweet paprika

  •  ½ cup water

  • ⅓ cup cashews, soaked

How to

  1. Use the thin blade of your spiralizer to make zucchini noodles. Keep the leftover for later.

  2. Add all remaining ingredients plus the leftover zucchini to your blender and blend.

  3. Occasionally turn the blender off and scrape down the sauce until you get a smooth texture. This will take about 1-2 minutes.

  4. Optional: Pour the sauce into a saucepan and heat it up.

  5. Add the zoodles (zucchini noodles) to the sauce, stir through and enjoy.

Kitchen Hack

If you cook the sauce, try not to let it boil (ideally keep the temperature below 50C), this way you will preserve the valuable minerals and nutrients.