Fettuccine (I used a 1/2 spinach fettuccine pasta because it was green, so…)
2 zucchinis spiralized
1 bag Brussels sprouts
1 cup raw unsalted cashews
2 cups boiling water
1 cup cold water
Seasonings: the usual suspects – dry basil, dry oregano, garlic powder, smoked paprika, turmeric, salt, & pepper.
Slice your Brussels sprouts, remove ugly outer leaves, drizzle with olive oil, salt & pepper. Spread on a lined baking sheet and pop in the oven 425 degrees for 15 mins. Mix around halfway through.
Part 2: Cook your fettuccine in a well salted and oiled pot of boiling water. Drain. Set aside.
Part 3: Spiralize your zucchinis and sauté in the empty pasta pot with a little bit of olive oil, salt pepper, smoked paprika, lots of dry basil and oregano for just a few minutes. Set aside.
Part 4: CASHEW CREAM!!!
Soak raw unsalted cashews in hot water for at least 30 mins or up to 6 hours. I did 30 minutes because patience is not my virtue. You do what you need to do.
Drain cashews and add to a food processor along with turmeric, salt pepper, & garlic powder.
Pulse and blend while adding water a little bit at a time until you get a nice creamy texture. It will happen so fast.
Remove lid and add Siracha. As much or as little as you like. I went around and around and around for a while. I really like Siracha. See below…
Blend more. And voila! Spicy Cashew Cream Sauce!!!!!
Now for the fun part:
Mix pasta with zoodles. Pour over entire mason jar full of cashew cream sauce.
Place it on a pretty plate.
Cover with your crispy Brussels sprouts. Or don’t. I won’t judge you. Maybe a little.