It has been a long time since I have had pasta with a béchamel sauce so This may not taste exactly like one you had last week. This is a fast easy dish.
Ingredients:
Zucchini (1 large, cut into noodles)
Béchamel Sauce:
- Cashews Raw (1/4 C soaked 6-8 hours)
- Garlic (1-2 cloves)
- Olive Oil (1/4 cup)
- Salt to taste
- Italian Seasoning blend (3 heaping tbs or more)
- Water for desired sauce thickness, I use the cashew soak water
The longer the cashews can soak the better, but 2 hours will work. For the sauce, blend all ingredients together in a blender or food processor, except the oil and blend for about 80 seconds. Add the oil for the last 4 seconds of blending. For the zucchini I use a spiralizer to make the noodles but you can use a knife or potato peeler.
Combine the sauce and noodles. This makes enough for one person’s main dish. This is the simplest version. There are many variations. You can add sundried tomatoes, mushrooms, olives, basil etc to the dish. You can add other spices to the sauce. The 3 keys to this dish are of course fresh local zucchini, real family raised Olive Oil and the spices. If you can grow your own Italian spices and add them fresh or dry them for adding to this dish, then you will have one of the finest artistic creations man is capable of. But if like me, you are unable to grow spices then select a blend that you like. Mine is a Herbes de Provence blend of savory, thyme, rosemary, basil, tarragon and lavender flowers.
