Pasta With Smoky Chipotle Sauce

This is a quick and easy dish to prepare, and can be served either cold or gently warmed.  Feel free to add your favorite garnish. Once the sauce is made, it only  takes a few minutes to put this lovely dish together. Serve with your favorite raw corn chips.


 Pasta with Smoky Chipotle Sauce 
(4 servings)

Ingredients
4 medium zucchini
1/2 cup cashews
1/4 cup sunflower seeds
1 cup water (add more as needed)
1/2 avocado
2 Tablespoons lime juice
3 Tablespoon sun dried tomatoes, chopped and soaked
2 teaspoons olive oil
2 teaspoons maple syrup (or honey, non-vegan)
1/2 clove garlic, minced
1/2 teaspoon ground cumin
1/8 teaspoon cayenne pepper
1/4 teaspoon chipotle powder (or smoked paprika)
1/8 teaspoon sea salt
1/4 cup yellow onion, diced

Garnish
1 1/2 cups corn (fresh or frozen)
1 cup cherry tomatoes, halved
3 Tablespoons fresh cilantro, chopped
2 Tablespoons black sesame seeds  

Directions
Peel zucchini and spiralize into "spaghetti" noodles (or use peeler to form long, thin noodles)

Blend cashews, sunflower seeds, water, avocado, lime juice, sun dried tomatoes, and olive oil.

Add sweetener, garlic and seasonings. Blend until creamy.

Transfer spiralized zucchini to a bowl and top with sauce. (A little goes a long way and you may have extra sauce for the next day).

Add onion, corn, tomatoes, cilantro and sesame seeds. Mix well, and serve.

OPTION: This dish may be warmed in dehydrator, low temperature oven, or gently stir-fried.


CHECK OUT THE RAWFULLY TEMPTING RECIPE BOUTIQUE 

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