1. Yellow Summer Squash (1-2 per person)
2. Green Zucchini (1-2 per person)
Use a spiralizer to create "noodles" out of your fresh organic veggies (for more on that, click here). If that's too much effort for you, just buy pre-prepared fresh cut veggie noodles. They're available at most grocery stores and can be ordered online too. Here is one example.
Alfredo Cream Sauce
For this you'll need 2 cups of raw cashews that have been soaked overnight in filtered water, 2 T chickpea miso paste, 1 T coconut oil, 1/4 c nutritional yeast, 1/2 t Celtic sea salt, 1 T fresh lemon juice, and 1 c boiling water. Combine all those ingredients in a blender.
**Note: if you're allergic to cashews or really want to cut your carbs to almost nil, substitute about half an eggplant, boiled for 5-10 min until soft instead of the cashews and use only 1/2 cup boiling water at most.**
2 T olive oil
Chopped garlic to taste
1 T chopped shallot (or white onion)
2 C sliced shiitake mushrooms
1 C fresh spinach or other favorite greens
1 t salt
1 t black pepper
1/3 C vegetable broth OR, if you're not THAT carb conscious, white wine. I like a nice Pinot Grigio.
Grab a good saucepan and warm some olive oil and chopped garlic for a minute or two. Add the chopped shallot and sauté it for another couple minutes. Add the white wine OR veggie broth, mushrooms and your Vegan Alfredo Cream Sauce (directions above) and mix gently for about 2 minutes. Add your veggie noodles and toss gently. When all the veggie noodles are well covered, add the greens, salt and pepper. Gently fold in the greens until they're wilting. Viola! A delicious, rich, healthy, AND carb conscious pasta dinner. Eat your heart out!