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Butternut & Courgette With Cashew Sauce

by Bryony Harrison (follow)
I'm a freelance writer & poet; if you would like to read my poetry, please check out my book, 'Poems on the Page' from tinyurl.com/pgyyx76
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butternut squash & courgette with cashew sauce

A delicious spaghetti carbonara suitable for vegans and those with a gluten intolerance.

Preparation Time: 2 hours 20 minutes
Cooking Time: 10 minutes
Makes: 2 servings

Ingredients
1 courgette (zucchini)
300g butternut squash
125g cashew nuts
30g parsley
1/2 tsp salt
200ml water (plus extra for soaking)
1 tsp ground black pepper
1 tbsp coconut oil
1 tbsp avocado oil

Method
Soak cashews in water for two hours.

Place in a food processor with salt, 1/2 teaspoon pepper, and top up the water so it reaches 180ml.



butternut squash & courgette with cashew sauce

Puree in the food processor until it becomes smooth.



butternut squash & courgette with cashew sauce

Using a spiralizer, spiralize the courgette and butternut squash, then fry for seven minutes in coconut oil.



butternut squash & courgette with cashew sauce


Roughly chop the parsley, and stir in along with the cashew sauce and 20ml water, and fry for another three minutes.

Divide into two dishes, and season with the remaining pepper and avocado oil.

Categories
#Courgette
#Zucchini
#Pasta
#Butternut Squash
#Cashew Nuts
#Nuts
#Healthy
#Easy
#Vegan
#Vegetarian
#Gluten Free
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