Creamy Zoodle Pasta

Serves 2
INGREDIENTS:
1/2 can of white cannellini beans
2 teaspoons of onion powder
1/4 cup of cashews
1 head of fennel
200g of silken tofu
a few sprigs of thyme
Juice of 1/2 a lemon
1 head of broccoli
1 red pepper
3 courgettes
4 teaspoon of olive oil
1 tablespoon of capers

METHOD:

For the creamy fennel sauce:

Cut the fennel in half, brush it with 2 teaspoons of olive oil, and place it cut side up on a baking sheet in the oven. Roast it at 180 degrees C for 40 minutes or until the fennel wedges are cooked through and beginning to caramelize at the edges. Remove the chore,

Soak the cashews overnight or for an hour in boiling water.

Add 2 teaspoons of olive oil and onion powder to the cannellini beans and roast it at 180 degrees C till crispy.

Combine the cashews, beans, silken tofu, roasted fennel, thyme and lemon juice to a high speed blender or food processor, and blend it till smooth.

Season to taste.

Courgette Zoodles:

Preheat the oven to 180 degrees C

Wash and cut the peppers in half. Remove the stems, seeds and membranes. Lay the peppers on a baking sheet (check out my low waste ones by clicking the button below), cut side down. Roast the red peppers for 15-20 minutes or until the skins are very dark and have collapsed. Let the pepper cool and remove its skin.

Wash and break a head of broccoli into evenly sized florets. Spread them on the baking sheet in a single layer. Season with salt and pepper and bake for 15 to 22 minutes at 180 degrees C, or until the florets are browned and crisp around the edges.

Wash the courgettes and spiralize them (the spiralizer I use is very small and efficient. Also listed in my low waste kitchen essentials). Place them on top of a kitchen towel, sprinkle salt and let some of the moisture drain into the kitchen towel. You can place another kitchen towel on top and gently press onto the zoodles.

Add the courgette noodles, creamy fennel sauce and capers into a non stick pan and gently heat it up, tossing it all together.