The name is a bit of a mouthful, but then so is this dish!
These Creamy Edamame & Jalapeno Zucchini Noodles will destroy any preconceived notions you may have of raw vegan food being boring or uninspired – it is loaded with flavour and texture, and so creamy they’re almost decadent.
Super healthy too! The nutrient density of a single serving is off the charts (see for yourself).
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If you’re not a big fan of zoodles (zucchini noodles), feel free to cook up a batch of regular spaghetti instead – but do it ahead of time to allow the pasta to cool down.
Because it uses a creamy avocado sauce and zucchini noodles this dish unfortunately does not keep for very long – best finished in one sitting, or refrigerate overnight at a stretch.
Creamy Edamame & Jalapeno Zucchini Noodles
Ingredients
Salad Ingredients
- 4 large zucchini
- 12 grape or cherry tomatoes halved
- 1 large jalapeno thinly sliced and seeds removed
- 2 Tbsp toasted pine nuts
- nut-free vegan parmesan
- Freshly ground black pepper and salt to taste
Dressing
- 1 medium avocado
- 1/2 cup shelled edamame
- 1 small lebanese cucumber peeled and thickly sliced
- 1 lemon juiced
- 2 garlic cloves
- Freshly ground black pepper and salt to taste
Instructions
- Spiralize your zucchini or alternately, cook your pasta of choice, about 300g.
- Place all the sauce ingredients into a food processor or blender, and process until creamy, stopping every so often to scrape the sides as needed. Taste for flavour adding anything extra you might like.
- Toss zucchini pasta with sauce. Serve with tomatoes, jalapenos, toasted pine nuts, parmesan and fresh cracked pepper.
Nutrition
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Gabrielle is an evidence-based vegan coach who believes that health transformation begins when you switch to a plant-based diet. Her mission is to help midlife women eat in alignment with who they are and what they value so that they can lead a happier, healthier and more fulfilling life.
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