Creamy Summer Squash Pasta
September 7th, 2017
Ingredients
- 2 medium zucchini
- 2 medium summer sqaush
- 1/2 cup red onion thinly sliced
- 1 1/3 cup coconut milk
- 1 1/2 tbsp arrowroot starch
- 1/2 cup herbs of choice chopped (fresh tarragon, basil, parsley, etc.)
- 1 tbsp grapeseed oil
- 1/2 tsp sea salt
- 1/2 tsp ground black pepper
Servings:
Units:
Instructions
- Using a vegetable peeler or spiralizer, create noodles with squash. Bring a skillet to medium high heat and add oil. Sautée onions until softened. Add squash and zucchini noodles to skillet and sautée 4-6 minutes. Set aside.
- In a separate bowl, whisk together coconut milk and arrowroot starch. Add combination to a saucepan and bring to a boil. Cook for 1 minute or until thickened. Add to pasta mixture and stir to coat.
- Stir in herbs, salt, and pepper. Let cook for 1 more minute then serve.
