Tomato Cream Sauce with Zucchini Noodles (Paleo + Vegan

• Produce

  • 1 cup Baby kale
  • 1/2 cup Cherry tomatoes - sliced in, half
  • 1 Onion powder
  • 5 Yellow squash spiralized

• Canned Goods

  • 1 cup Coconut milk i used heavy coconut cream, full-fat

• Condiments

  • 1 cup Pizza sauce find jar without high fructose corn syrup

• Baking & Spices

  • 1 Red pepper flakes
  • 1 Salt and pepper
  • 4 1/2 tsp Starch tapioca

• Oils & Vinegars

  • 1 1/2 tbsp Oil - i used coconut oil

• Nuts & Seeds

  • 2 tbsp Pine nuts

• Other

  • Garilc Powder To taste

Found on thethinkitchen.com

Description

Ingredients

• 1 cup full-fat coconut milk I used heavy coconut cream
• 1 cup Pizza Sauce Find jar without High Fructose Corn Syrup
• 1 1/2 Tbsp Oil I used coconut oil, you can also use butter or non-dairy butter
• 4 1/2 tsp Starch Tapioca, Arrowroot or Potato Starch
• salt and pepper To taste
• Garilc Powder To taste
• Onion Powder To taste
• Red Pepper Flakes To taste
• 5 Yellow Squash Spiralized
• 1 cup Baby Kale
• 1/2 cup Cherry Tomatoes Sliced in half
• 2 Tbsp Pine nuts

Directions

• In a saucepan combine the cream, pizza sauce, oil, starch, salt, pepper, garlic powder, onion powder, and red pepper flakes; heat until thickened, whisking the whole time; set aside.
• Using a spiralizer make the Squash into noodles.
• Add the squash noodles and baby kale into the sauce
• Lightly boil noodles and kale in sauce until cooked through (1-3 minutes)
• After noodles have been added, make sure to taste and re-adjust seasonings.
• Top Pasta with pine nuts and cherry tomatoes