Almond roast garlic pasta sauce & zucchini zoodles
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Cooking tools:
- Spiralizer
- Blender
- Oven
- Baking sheet
- Saucepan
- Colander
- Chef's knife
- Cutting board
Ingredients
- 6 garlic cloves, peeled and roasted
- ¾ cup whole blanched Australian almonds
- ¾ cup water
- ½ tsp sea salt flakes
- 2 tbsp extra virgin olive oil
- 3 tbsp unsalted butter
- 2 cups Australian almond milk
- Sea salt flakes and ground white pepper to taste
- 4 medium sized zucchini, cut into zoodles (thin noodle like strips)
- 1 cup frozen peas
- ½ cup grated Parmesan plus additional for serving
- 1 tbsp lemon juice
- 1 tbsp finely grated zest
- ½ cup basil leaves
- ¼ cup mint leaves
- 1/3 cup chopped roasted Australian almonds
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