Creamy Zucchini Noodles with Spring Onion Sauce
Ingredients
Cheesy Sunflower Sprinkle
-
⅓
cup
raw, unsalted sunflower seeds
-
1
teaspoon
nutritional yeast
-
½
teaspoon
sea salt
-
¼
teaspoon
garlic powder
-
¼
teaspoon
mellow/light miso
White Lentil Spring Onion Sauce
-
⅓
cup
white lentils
-
¾
cup
roughly chopped spring onion greens
-
¼
cup
basil leaves
-
2
tablespoons
olive oil
-
2
tablespoons
water
-
1
teaspoon
lemon zest
-
1
tablespoon
lemon juice
-
1
teaspoon
light miso
-
¼
teaspoon
maple syrup/agave nectar
-
to taste
sea salt and ground black pepper
For the Noodles
-
4
medium
zucchinis
-
to taste
roasted vegetables (e.g., asparagus and kale)
-
to taste
chopped basil for garnish
Instructions
- Prepare the cheesy sunflower sprinkle by blending sunflower seeds, nutritional yeast, salt, garlic powder, and miso in a food processor until crumbly.
- For the white lentil spring onion sauce, boil water in a saucepan, add lentils, and cook until slightly mushy, about 25 minutes. Drain and transfer to a food processor.
- Add spring onion greens, basil, olive oil, water, lemon zest, lemon juice, miso, maple syrup, salt, and pepper to the food processor. Blend until smooth and creamy.
- Spiralize the zucchinis or use a julienne peeler to create noodles. Place in a large bowl.
- Toss zucchini noodles with the spring onion miso sauce, adding salt and pepper to taste. Divide among serving bowls.
- Top with the cheesy sunflower sprinkle, roasted vegetables, and chopped basil. Serve immediately.
Nutrition Facts (estimated)
Servings
4
Calories
250
Total fat
15g
Total carbohydrates
25g
Total protein
10g
Sodium
300mg
Cholesterol
0mg
You might also like