Zucchini Noodles with Cashew Truffle Cream Sauce

These zucchini “noodles” are rich, creamy, decadent and dangerously divine. It’s a healthy alternative to traditional pasta and Alfredo sauce.

For this recipe, I used a mixture of gourmet mushrooms including Alba and Brown Clamshell, Trumpet Royale, Forest Nameko and Velvet Pioppini but you could easily prepare it with a blend of cremini, shiitake and white mushrooms.

I used Sabatino Tartufi White Truffle Oil, which is basically an Italian olive oil infused with white truffles. It has a luscious and earthy taste. It’s also very well priced for the quality. If you have never cooked with white truffle oil, I recommend you start with one teaspoon and gradually add the rest to suit your taste.

I hope you enjoy it as much as I do!

Zucchini Noodles with Cashew Truffle Mushroom Cream Sauce

2016-07-17 20:54:40

Serves 2

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Ingredients

1 cup of raw cashews, soaked for 4 hours or overnight, rinsed & drained
1 cup of water
1 teaspoon of nutritional yeast
1 teaspoon of dried thyme
1 teaspoon of horseradish
1 tablespoon of white truffle oil
8 oz. of mixed mushrooms ~ approx. 3 cups **
3 medium-size zucchinis, spiralized
1 tablespoon of extra virgin olive oil
2 garlic cloves, minced
Salt and pepper to taste

Instructions

Combine the cashews, 1 cup of water, nutritional yeast, dried thyme, horseradish and white truffle oil in a blender or food processor. Blend until smooth and creamy. Set the sauce aside.
Heat a large frying pan over medium-high heat and add the olive oil. Add the minced garlic and sauté for about 3 minutes or until translucent and fragrant.
Add the sliced mushrooms and cook for about 5 minutes until the mushrooms have released their liquid.
Add the zucchini noodles and cook for few minutes until they are tender.
Pour the cashew truffle sauce on top of the zucchini noodles and stir to coat. Cook for 2 minutes. Add salt and pepper to taste.
Garnish with fresh basil and a drizzle of white truffle oil (optional)

Notes