Name: Paleo Pasta With Zucchini Noodles & Creamy Artichokes Sauce
Prep time: 20 min
Total time: 20 min
Yield: 2
Cuisine: Healthy
Ingredients: 3 artichoke hearts (I used 2 large ones, but about 3 smaller ones, see more notes above); 2 tablespoons roasted or raw cashew nuts; ½ clove of garlic; 1 tablespoon lemon juice; 2 tablespoons olive oil; 1 tablespoon water or artichoke brine; A generous pinch of salt and pepper; 2 medium zucchinis (summer squash), spiralized into noodles or peeled into ribbons; 1 spring onion/scallion, green part chopped (about 2 tablespoons); 120 g / 4 oz roast or grilled turkey slices, diced

Ingredients

Scale

For the artichoke creamy sauce

3 artichoke hearts (I used 2 large ones, but about 3 smaller ones, see more notes above)
2 tablespoons roasted or raw cashew nuts
½ clove of garlic
1 tablespoon lemon juice
2 tablespoons olive oil
1 tablespoon water or artichoke brine
A generous pinch of salt and pepper

For the ‘zucchini pasta’ part

2 medium zucchinis (summer squash), spiralized into noodles or peeled into ribbons
1 spring onion/scallion, green part chopped (about 2 tablespoons)
120 g / 4 oz roast or grilled turkey slices, diced

Instructions

Place all artichoke cream ingredients in a blender or food processor. Whiz for 30-40 seconds, until blended and smooth. Scrape sides, if you need to. Taste for salt and add a little more, if desired.
Place the zucchini noodles or ribbons in a bowl and add 3 tablespoons of the artichoke cream. Add the onions and diced turkey meat and combine well, making sure the zucchini is evenly coated with the sauce. Serve topped with a little more of the green onions and some cracked pepper. You can also add extra lemon juice.