I have been craving pasta lately but the weather has been super hot here in Los Angeles, I decided to swap out my regular pasta for ZOODLES! The key thing is to have an amazing sauce, here is my coconut turmeric sauce I made with Rebbl Golden Milk. 

Makes 4 Servings

Ingredients:

  • 4 medium zucchini & yellow squash
  • 3 tablespoons extra virgin olive oil
  • 1 tablespoon minced garlic & ginger
  • 1/2 of diced onions 
  • 1/2 teaspoon cayenne pepper 
  • 1/4 cup of seasonal mushrooms
  • 3 Tablespoon of Nutritional Yeast 
  • 2 Tablespoon of Liquid Aminos or Coconut Aminos 
  • 1 Tsp of Cumin & Coriander 
  • 1/2 Juice of Lemon 
  • 1 Whole Avocado 
  • 1/2 cup green peas
  • 1 cup basil leaves
  • 1 bottle of Rebbl Golden Milk ( Turmeric) 
  • Pink Himalayan Sea Salt & Pepper to Taste 

BLEND wet ingredients for sauce, and sauté onions, mushrooms, and peas, add in zoodles and sauce, top with hemp seeds ENJOY! Cheese to top  is optional  

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