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Creamy Ginger-Coconut Kale Zucchini Spaghetti [Vegan]
If eating healthier is one of your goals, then you’re in luck today. Zucchini noodles are helpful for weight loss, thanks to their low calorie and carb count, their high water content (key for detoxing!) and their high dietary fiber content. They’re also packed with folates, which help your metabolism... Read More
Ingredients You Need for Creamy Ginger-Coconut Kale Zucchini Spaghetti [Vegan]
How to Prepare Creamy Ginger-Coconut Kale Zucchini Spaghetti [Vegan]
- In a large pot over medium heat, add in the olive oil. Once heated, add the garlic and ginger and cook for 1-2 minutes or until fragrant.
- Add in the coconut milk, lemon juice, red pepper flakes and season with salt and pepper. Stir to combine and then add in the kale. Cover and cook until the greens have wilted, about 5 minutes.
- Transfer the kale mixture to a high-speed blender and add in the basil and cashews. Blend until smooth and creamy and set aside.
- Wipe down the pot and place back over medium heat. Add in the zucchini noodles and peas and toss for 3-4 minutes or until cooked to al dente or your preference. Once cooked, divide into bowls and top with green sauce. Serve immediately.
Nutritional Information
Per Serving: Calories: 141 | Carbs: 13 g | Fat: 8 g | Protein: 5 g | Sodium: 72 mg | Sugar: 3 g
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This dish was DELICIOUS and very easy to make. I only wish this page included complete nutrition facts instead of just the calorie count. I\’m definitely going to be making more recipes from this site.