Zucchini With Peas In Cashew Basil Sauce
Ingredients
Metric
1 kg zucchini
300 g frozen peas
½ tbsp olive oil for roasting
⅛ tsp ground black pepper
Cashew Basil Sauce:
80 ml milk | soy, oat or cashew
15 g ~ 10 whole cashews
15 g fresh basil
1 tsp vinegar, any type
1 tsp garlic powder or 2 cloves
¼ tsp salt
US
2 lb zucchini
10 oz ~ 2 cups frozen peas
½ tbsp olive oil for roasting
⅛ tsp ground black pepper
Cashew Basil Sauce:
⅓ cup milk | soy, oat or cashew
½ oz ~ 10 whole cashews
½ cup fresh basil
1 tsp vinegar, any type
1 tsp garlic powder or 2 cloves
¼ tsp salt
MAKES2 portions
PREP TIME10 minutes
COOKING TIME35 minutes
TOTAL TIME45 minutes
Steps
1Preheat the oven to 200°C (400°F) Fan. Cut zucchini into bite-sized pieces. Add to an oiled casserole dish, preferably cast iron. Spray or drizzle with olive oil and mix to coat.
2Roast in the middle of the oven for 25 minutes.
3Add frozen peas.
4Mix to combine and roast for another 10 minutes.
5In the meantime, make the sauce. Add milk, cashews, basil, vinegar, garlic powder and salt to a blender (small cup).
6Blend until smooth ~ 2 minutes. Set aside.
7Add zucchini and peas to plates.
8Drizzle with the sauce and sprinkle with freshly ground black pepper.
Nutritional Info
Makes 2 portions
270 Calories per portion
18g protein
40g carbohydrates
13g fiber
7g fat
270 Calories per portion
18g protein
40g carbohydrates
13g fiber
7g fat
High in Vitamins B1, B2, B3, B5, B6, Folate, A, C, K
High in Omega 3
High in Calcium
High in Copper
High in Iron
High in Magnesium
High in Manganese
High in Phosphorus
High in Potassium
High in Zinc
High in Omega 3
High in Calcium
High in Copper
High in Iron
High in Magnesium
High in Manganese
High in Phosphorus
High in Potassium
High in Zinc
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