🍝 Zoodles with Smoked Halibut and "Cheesy" Dill Cashew Sauce 🍝

Today's recipe is one for my non-vegan friends! As you may or may not know, I'm trying to keep my consumption of animal products as low as possible. Yes, I have an occasional egg or when there is no other option (which sometimes happens in the rural parts of Cambodia) I'll have some meat or fish too.

While I try to eat a 100% percent plant-based, my hubby eats about 2-3 meals a week with fish or meat. So often I cook a bigger batch of a veggie curry or stew and freeze for the days I cook him a meat or fish dinner. Since my hubby loves smoked foods I made him a smoked halibut zoodle pasta the other day and he loved it!

Ingredients (serves 2)

2.5-3 ounce smoked halibut, chopped into bite-size pieces

For the zoodles

1 big zucchini, spiralized
1 big carrot
3/4 cup frozen or fresh green peas

FYI: CLICK HERE for more info on how to spiralize veggies.

For the "cheesy" dill sauce

1/3 cup fresh chopped dill
1/2 cup unsweetened coconut milk
1/4 cup nutritional yeast
1/2 cup raw unsalted cashews, soaked
1 lime, juice + zest
1/2 cup red onion
2 clove of garlic, minced
Salt and pepper to taste
1/4 cup of the zoodles cooking liquid

Directions

1. Bring a pot of water to boil. Add zucchini, green peas, and carrots and blanch for one to two minutes. Drain and rinse immediately with cold water to stop cooking.
2. Blend all sauce ingredients except the onion and garlic, in a blender until smooth.
3. Heat cooking oil over medium heat and saute onion for 2-3 minutes. Add garlic and cook for 2 minutes more.
4. Stir in the cheesy sauce and halibut. Stir well to combine. Cook until heated through.
5. Then add the blanched veggies and cook until heated through.
6. Add to a bowl and serve!

Bon Appétit

ALL CONTENT IS MINE AND ORIGINAL!
PICTURE(s) TAKEN WITH FUJI X-M1 AND OUKITEL PHONE C5 PRO

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