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
- 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.
- Spiralize the zucchini into zoodles and set aside.
- 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.
- 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.
- Add the parsley and zoodles and toss to combine. Add the cheese and season with salt and pepper to taste.
- Serve in bowls with extra cheese to grate over all.
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