Print
clock clock icon cutlery cutlery icon flag flag icon folder folder icon instagram instagram icon pinterest pinterest icon facebook facebook icon print print icon squares squares icon heart heart icon heart solid heart solid icon
Paleo Zucchini Pasta With Artichoke Sauce & Turkey

Paleo Pasta With Zucchini Noodles & Creamy Artichokes Sauce

  • Author: Irena Macri
  • Prep Time: 20 mins
  • Cook Time: 0 minutes
  • Total Time: 20 mins
  • Yield: 2 1x
  • Category: Main
  • Method: Raw
  • Cuisine: Healthy

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

  1. 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.
  2. 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.

651 Shares
Share via
Copy link
Powered by Social Snap