As much as I love these spiralized vegetables, I am still a big fan of carbs. I can’t help myself. I believe that by eating a healthy amount of carbs, I become a happier person. Therefore, I do a 50/50 mix of zoodles and noodles. If that’s not your thing, that’s ok. Adjust as needed! And if you ever have any questions about substitutions, please ask!
2 Zucchinis, spiralized
8oz Whole wheat linguini, cooked per instructions
6 Garlic cloves, minced
1 small Yellow onion, diced
2 cups Vegetable broth
1/2 cup Cashews, soaked in warm water for 1 hour and drained
1 Tbsp Coconut oil
3+ Tbsp Nutrional yeast or parmesan cheese
For Garlic Basil Eggplant:
1 Eggplant, diced
4 Garlic cloves, minced
3 Basil leaves
Step 1: Sautè onions in olive oil until translucent. Add garlic and cook until fragrant.
Step 2: Add broth and let simmer until about half of the liquid has evaporated.
Step 3: In a blender or food processor, add cashews, broth mixture, coconut oil, and nutritional yeast/cheese and pulse until smooth.
Step 4: Add zoodles and noodles to pan with olive oil. Season with salt and pepper if desired.
Step 5: Toss in garlic Alfredo sauce and top with more nutritional yeast/parmesan cheese if you want!
For Garlic Basil eggplant:
Preheat oven to 375°F
Step 1: Toss eggplant in olive oil and garic.
Step 2: Put eggplant on cooking sheet and top with basil leaves. Bake for 20 minutes, flipping mixtire half way through.
Step 3: Crumble basil leaves over eggplant. Serve!