Creamy Artichoke & Saffron Zoodles (GF)

This quickly became one of my favorite dishes! It’s fast and easy to make and super versatile. Add grilled chicken or shrimp if you want some protein to make it a main dish, or it’s just fine as is. If you’re not doing the GF/DF thing, you can swap out the cashew cream for heavy cream and the zoodles for pasta. Either way, it’s sure to become a favorite of yours too!

Creamy Artichoke & Saffron Zoodles
Makes 4 servings

1/2 cup cashews
1 cup boiling water
2 medium zucchinis
1 tablespoon olive oil
1/2 medium onion, chopped
3 garlic cloves, pressed
1 pinch saffron
salt and pepper
3/4 cup white wine
1 1/4 cups chicken stock
1 14oz can artichoke hearts in water, drained and sliced
1/2 cup fresh parsley, chopped
1/2 cup grated pecorino romano cheese

1. Place the cashews in a cup with enough boiling water to cover and let sit 30 minutes. Drain, rinse and combine with 1/2 cup clean water in a high speed blender and set aside.
2. Spiralize the zucchini into zoodles and set aside.
3. Heat the olive oil in a large skillet over medium- high heat. Add the onions, garlic, saffron, salt and pepper and cook, stirring frequently for about 4 minutes or until the onions is softened.
4. Add the wine and cook 3 minutes longer or until the wine has evaporated. Add the stock and cashew cream and bring to a simmer for 4 minutes, stirring occasionally. Add the artichokes and cook 1 minute longer.
5. Add the parsley and zoodles and toss to combine. Add the cheese and season with salt and pepper to taste.
6. Serve in bowls with extra cheese to grate over all.

Enjoy!

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