Creamy Summer Squash Pasta
Course:
Protocol:
Servings
4
Ingredients
- 2 zucchini
- 2 summer sqaush
- 2 red onion thinly sliced into approximately 1/2 cup
- 1 1/3 cup 320.00 ml coconut milk
- 1 1/2 tbsp 22.18 ml arrowroot starch
- 1/2 cup 120.00 ml basil or other herb of choice (fresh tarragon, parsley, etc.), chopped
- 1 tbsp 14.79 ml grapeseed oil
- 1/2 tsp 2.46 ml sea salt
- 1/2 tsp 2.46 ml ground black pepper
Instructions
- Using a vegetable peeler or spiralizer, create noodles with squash. Bring a skillet to medium high heat and add oil. Sautée onions until softened. Add squash and zucchini noodles to skillet and sautée 4-6 minutes. Set aside.
- In a separate bowl, whisk together coconut milk and arrowroot starch. Add combination to a saucepan and bring to a boil. Cook for 1 minute or until thickened. Add to pasta mixture and stir to coat.
- Stir in herbs, salt, and pepper. Let cook for 1 more minute then serve.
