Beet
Noodles With Herbed Cashew Cream Sauce
Ingredients
1 cup raw cashews
1 tablespoon olive
oil 2 cloves garlic, minced (about 2 tsp.)
1/4 cup chopped fresh flat-leaf parsley, plus
more for garnish
2 tablespoons sliced fresh basil leaves
1 tablespoon fresh oregano
2 teaspoons fresh
lemon juice Sea salt and freshly ground black pepper
2 tablespoons
avocado oil
1 16-oz. container beet noodles
How to Make It
Step 1
Place cashews in a
bowl; cover with cool water by 1 inch. Cover bowl; refrigerate for at least 4
hours. Drain and rinse cashews. Place in a high-speed blender.
Step 2
Bring a kettle of
water to a boil. Place olive oil and garlic in a small unheated skillet. Turn
heat to medium-low; cook, undisturbed, until garlic begins to sizzle. Let
sizzle for 30 seconds, then transfer to blender. Add parsley, basil, oregano,
lemon juice, 1/4 tsp. each salt and pepper, and 1 cup boiling water; blend
until smooth (add more water if needed to reach desired consistency). Taste and
season with additional salt and pepper, if desired.
Step 3
Warm avocado oil in
a large skillet over medium heat. Add beet noodles, season lightly with salt,
and cook, tossing occasionally, until noodles reach desired degree of
tenderness, 3 to 7 minutes. Divide among 4 bowls, top each with 1/4 cup sauce,
sprinkle with pepper and parsley, and serve. (Cover and refrigerate leftover
sauce for up to 3 days.)
Beet Noodles With Herbed Cashew Cream Sauce
Reviewed by said
on
September 16, 2018
Rating:
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