Monday, June 30, 2014

Brown Rice and Zucchini Pasta

I am obsessed with our spiralizer. So the other day when I was craving pasta (I didn't want to go full-on carb with all brown rice pasta), I used the spiralizer to make zucchini noodles. I also made a variation of a tomato sauce (I have never made the same one twice).

(sorry this isn't the prettiest picture but it's just the idea)

What you need:
brown rice pasta (as much as you want)
2 large zucchini
a spiralizer (honestly you could probably cut them too but it would take forever)

1/2 can of chopped tomatoes (canned tomatoes are kind of bad bc of the BPA but there are alternatives in BPA free cans or cartons)
handful of soaked cashews
olive oil
cayenne pepper to taste

For the pasta: cook brown rice pasta according to package (I add garlic powder and cayenne pepper to the water). lightly steam zucchini spirals (only for a minute, optional). Also, the brown rice pasta is optional. You could just use zucchini and make a raw pasta.

Sauce: blend all ingredients together until it has reached the desired texture.

Mix together and serve.