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.