Okay, I’m going to start by saying this is one of my favourite recipes I’ve made up to date! I made this one last week as I was craving a pasta with a light creamy white wine sauce, but still wanted to stay on the lighter side of things, and have a healthier option. (And of course, avoid the white wine too.) This was a dream to whip up and Troy really enjoyed it as well. We are big fans of zucchini noodles in place of pasta in the house, so this is a winner in our books. And on that not the combination of ingredients, some how the light sauce did indeed tasted as it there was a splash of white wine in the mix! Can’t wait to make this one again! Plus took under under 15 min to make! Quick and easy and soooo good! Perfect for you trying a Paleo or Whole30 diet too. Also, this recipe does not taste coconut-like, Think of the taste of a light wine sauce instead!
Coconut Cream Sauce
2 Tbsp of olive oil or vegan butter
2 garlic cloves crushed
1/2 cup full fat coconut milk
A splash of white balsamic or lemon juice
Salt and pepper to taste
Sprinkle of chili flakes if you like a bit of heat
3 medium sized zucchinis
½ cup chopped broccoli florets
½ cup chopped cauliflower florets
A handful of cherry tomatoes cut in half
Using a spiralizer — we love this one — make your “zoodles” and set aside.
Chop up the broccoli and cauliflower into small pieces so they cook quickly but stay crunchy and cut down on cooking time
In a pan large enough to hold the ingredients, saute the garlic in the oil or vegan butter for a couple minutes until fragrant. Add coconut milk and let it simmer for a couple minutes to reduce the cream a bit. Toss in the cauliflower and broccoli and cook them down for about a minute before adding in the “zoodles.” Toss everything around and cook for about 3 minutes till the zoodles are al dente. Serve immediately.
We think you could, of course, keep this plant-based but if you wanted to you could always add some grilled or sauteed shrimp or chicken!