Ok, this isn’t really a recipe. More like throwing a few things together, but it comes out to a really delicious meal. I made this last Friday when I really didn’t know what to make for dinner. I wanted pasta but I didn’t want pasta-pasta (some of you will feel me on this). I wanted something creamy but I wanted something light too. And I wanted it to taste like summer.
That’s a lot to ask of a meal but this one gets it done.
I decided on zoodles because they are pasta like but not actually pasta. I chose my not mozzarella mozzarella because it’s creamy but doesn’t weigh you down. And finally, I added roasted grape tomatoes because what’s more summery than tomatoes?
This is actually a really good meal to make during the week because altogether it doesn’t take longer than 30 minutes to put together and again it doesn’t require you to turn on the oven. Bonus. You could even blend all the mozzarella ingredients together before work and then just throw everything together when you get home. Doesn’t get much simpler than that.
For my meat-eaters, this would be great with grilled chicken or fish (salmon in particular) and it also makes pretty good leftovers so make a big batch!
Mozzarella & Roasted Tomato Zoodles
- 1/2 cup cashews soaked in hot water for 15 minutes, then drained and rinsed
- 1 tsp apple cider vinegar
- 1 tsp olive oil
- 2 cloves garlic
- 1/2 tsp salt
- 2 tbsp tapioca or potato starch (cornstarch might work but it won’t be as stretchy)
- 1 cup warm water
- 2 large zucchinis, spiralized
- 8 oz. grape tomatoes, sliced in half
- 1 shallot, diced
- 1 clove garlic minced
- 1/2 tsp salt
- Spiralize the zucchinis and lay them out on a paper towel and sprinkle with a little salt. Let them sit while you get the sauce together.
- Blend all of the sauce ingredients together until it is completely smooth. Set aside. Heat a little olive oil in a skillet over medium-high heat. Saute the shallot and garlic for 1 minute and then add the tomatoes and cook until the edges are slightly blistered. Remove from heat.
- Fill a medium pot with water and bring to a boil. Add the zoodles and cook for 2 to 3 minutes. Drain the zoodles into a colander and return the pot to the stove. With a spatula or the back of a wooden spoon, squish as much water as you can out of the zoodles.
- Return the zoodles to the pot and pour in the sauce. Turn the heat on to low and stir until the sauce starts to thicken. This should take about five minutes then add the roasted tomatoes and stir to combine.