Zucchini Spaghettis and Tomato Cream – Elaine’s menu 1

The raw spaghettis I virtually offered to Elaine
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Zucchini Spaghettis with their Creamy Tomato Sauce

Ingredients:
– 4 small organic zucchinis
– 1 lime squeezed

SAUCE
– 2 large ripen tomatoes
– 30 g cashew nuts
– 2 tbsp pine nuts
 fresh herbs
– 1 tbsp extra virgin olive oil
– salt to taste
– 1 garlic clove

Equipment:
– Julienne slicer or spiral vegetable slicer
– Food processor

Julienne your zucchinis and place them in a strainer. Add a few dashes of salt and toss to coat. Allow to sit in the sink for about 20 minutes. This will help some of the excess water drain out from the zucchinis. After salting the zucchinis, squeeze gently to remove any remaining moisture. Place them in a bowl and add the lime juice.

Place all of the sauce ingredients (but the pine nuts) into a food processor and blend until creamy and smooth. 

Mix the sauce in with the spaghetti, add the pine nuts on the top

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