I love pasta and the creamier the better! However, I don’t love carbs. So I decided to try to make a creamy, delicious pasta out of the cucumbers from my garden, and I can’t believe how wonderfully it came out! It is so simple to make, just as satisfying as “real” pasta, and very nutritious! You’ve really got to try this!
- 2 cucumbers
- 1/2 t salt
- 1/4 t sugar
- 2 T white wine vinegar
- 1 T earth balance spread
- 1 shallot, minced
- 1/4 t dried dill
- 1/4 c cashew cream (see below)
Peel the cukes, slice them lengthwise, and remove the seeds with a spoon. Then, using a vegetable peeler, peel them so that you create paper thin slices. In a large bowl, combine the salt, sugar and vinegar. Add the “noodles,” toss gently and let marinate for 20 minutes. In the meantime, melt the earth balance in a skillet and then add the shallot and cook on medium high for 5 minutes. Drain the noodles and add to the pan. Decrease the heat to low and stir with a wooden spoon. After a few minutes, add the dill and the cashew cream and cook another few minutes. Add salt and pepper to taste. Serve hot.
Cashew cream – place 1/4 cup cashews in a blender and just cover with water. Blend well and keep adding water 1 T at a time if needed to get the consistency of heavy cream. If your blender is not the best quality, like a vitamix, you may want to soak the cashews overnight first.