When momma said she had zucchini (yaay!) I have to confess … at first I was a little bit bummed that she was gonna do an experiment (boo!)
I’m actually all for experiments (big time) but in this case, I had this totally craveable garlic cashew cream sauce recipe I made up last year … which I was kinda sorta lookin’ forward to over here!
Bummed? Boy was I wrong. This is delish! (Yaay!)
Just goes to show ya … Stay open. New things can be good things.
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Zucchini Capellini with Scrumptious Sweet Potato Sauce Recipe
- 1 zucchini, medium
- 1 sweet potato, medium, cubed
- 2 tbsp coconut oil
- 1 large pinch kosher salt
- splash extra virgin olive oil or coconut oil (optional, if serving zucchini warm)
Spiralize zucchini and set aside.* Zucchini can be served raw or heated quickly with a splash of oil in medium frying pan. Steam sweet potato with salt til soft. Drain and set aside water from steaming. Mash coconut oil into sweet potato, then add the water you set aside a little at a time (around 2 – 4 tbsp) til it’s a consistency you like. Optional: For a smoother sauce, purée til creamy. (I did!) Top zucchini with sauce and enjoy!
* Find out more about spiralizing in my first zucchini adventure, yaay! 🙂
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