Cucumber & zucchini noodles with spicy almond sauce
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I’m going to declare this a seasonal transition dish. It’s like wearing shorts with socks and a thick, chunky sweater. These days, it’s hard to decide whether it’s warm or cold outside, but most days it’s a little of both. So I’ve paired summertime gourds with a rich, warming almond sauce. From a culinary perspective, I’d say this dish combines the best of both worlds.
Since we know which direction the weather is eventually heading (Summer, where art thou?), I’m naturally craving more fresh foods like salads, veggies and fruit. This week I set out to create an easy entree that is fresh, delicious and can be prepared quickly without using the stove or oven. I ended up with this hearty noodle dish using not just zucchini, but cucumber too! The pasta topper, made up of puffed quinoa, sliced almonds, goji berries and pumpkin seeds, adds a lovely crunch and complexity to this otherwise simple dish. The best part? This meal can be prepared in less than 15 minutes.
To make the noodles I used my trusty spiralizer, but don’t fret if you don’t own one. I’ve heard good things about julienne peelers (this one, specifically) that can turn veggies into thin angel hair noodles, but you can also use the shredding blade on your food processor to cut the veggies into matchsticks too. Better still, feel free to substitute rice noodles or whatever pasta you have on hand. The spicy almond sauce I paired with the noodles is delightfully versatile.
This recipe makes one large serving, but it can easily be doubled or tripled as needed to serve more. I think this pasta is perfect for lunch, a light dinner, or anytime you crave a fresh, satisfying meal without having to spend a lot of time in the kitchen. Enjoy!
PrintCucumber & zucchini noodles with spicy almond sauce
Yield: one large serving
Ingredients:
- 1 cucumber, peeled and spiralized
- 1 zucchini, peeled and spiralized
Spicy almond sauce:
- 1/4 cup almond butter
- 1 tbsp pure maple syrup
- 1 tbsp tamari
- 1 tbsp fresh lime juice
- 1/4 tsp red pepper flakes, or more to taste
- pinch of sea salt
- 2 tbsp water
Topper:
- 1/4 cup puffed quinoa
- 1 tbsp sliced almonds
- 1 tbsp pumpkin seeds
- 1 tbsp goji berries
- pinch of sea salt
Directions:
- Peel the cucumber and zucchini and run them through a spiralizer (or julienne them if you prefer).
- Place the noodles in a colander and squeeze out as much liquid as possible. Set aside while you make the sauce and topper.
- To make the almond sauce, whisk together all sauce ingredients in a small bowl until smooth. Adjust seasonings to taste.
- To make the topper, combine all topper ingredients in a small bowl.
- To serve, place the noodles in a clean bowl, mix in the sauce and add a handful of topper. Serve immediately.
