Creamy Summer Squash Pasta


Print the recipe here.

Ingredients

  • 4 cups summer squash diced ( I use a variety, zucchini, pattypan, and yellow crookneck)

  • 2 large tomatoes seeded and diced (I like to use heirloom)

  • 1 large leek green and white parts (about 2 cups)

  • 1/2 cup chopped cilantro leaves

  • 1/2 cup basil leaves

  • 2 tsp coriander powder

  • 1/2 tsp turmeric powder

  • 1 tsp curry powder

  • 1 tsp cumin seeds

  • 1 tbsp coconut oil divided

  • 1/4 cup of cashew nuts toasted

  • 1 1/4 cup plus 1 tbsp water

  • 1 can coconut water

  • 8 oz of angel hair pasta

  • Salt to taste

  • Pepper to taste


DIRECTIONS

  • Preheat the oven to 350.

  • Toss the diced squash with 1 tablespoon of oil

  • Spread the squash evenly on a baking sheet to bake.

  • Heat 1 tablespoon of coconut oil and saute the cumin seeds

  • Add the leek and saute until soft

  • Add the tomato and continue to cook until soft

  • Add the coriander powder, curry powder, and turmeric powder.

  • Stir to coat and saute until aromatic.

  • Add 1 ¼ cups of water cover and let cook.

  • Begin to boil 6 cups of water for the pasta and add salt

  • Add 1 tablespoon of water and the cashews to a food processor and blend into a paste.

  • Add the cashew paste, the can of coconut milk, and stir to blend the flavors.

  • Add the cooked squash, cilantro, and basil. Fold all of the ingredients together

  • Salt and pepper to taste.

  • Let sit while the pasta is cooking.

  • Once the pasta is cooked, drain and add to the pot with the sauce.

  • Eat mindfully and enjoy.

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