Vegan Creamy Ginger-Coconut Kale Zucchini Spaghetti
INGREDIENTS
•
1/2 tablespoon extra virgin olive oil
•
3 garlic cloves, minced
•
2 1/2 tablespoons fresh ginger, peeled and minced
•
1 15 ounce can lite coconut milk
•
2 teaspoons lemon juice
•
red pepper flakes, to taste
•
kosher salt and freshly ground pepper, to taste
•
3 cups chopped kale
•
1/4 cup packed fresh basil
•
¼ cup raw cashews
•
6 medium zucchinis, Blade C, noodles trimmed
•
3/4 cup defrosted green peas
ADVERTISEMENT