Looking to prepare your spice-loving mum a super simple yet stunning Mother's Day lunch? Ayeh's spicy vegan vodka pasta sauce, served with zoodles prepared using our seven blade spiraliser attachment is sure to impress!
3 medium zucchini
1/2 cup raw cashews
1 tbsp extra virgin olive oil
1 brown onion diced
4 garlic cloves diced
1/2 tsp red chilli flakes (more or less to taste)
1/4 cup tomato paste
1/4 cup vodka (or water)
Salt and pepper to taste
Vegan cheese or parmesan cheese
Soak cashews in a bowl with boiling water for 20 minutes.
Using your KitchenAid Stand Mixer and 7 speed Spiralizer attachment, spiralize the zucchini’s to make zoodles.
Saute onion and garlic in olive oil over a low - medium heat until translucent, then add the chili flakes.
Add tomato paste and fry together for 5 minutes to release all the beautiful flavours.
Add vodka (or water) and cook down in the sauce. Season with salt and pepper.
Drain cashews and add to a blender with ½ cup of warm water. Blend until smooth to create cashew cream.
Pour cashew cream into the sauce along with ¼ cup of warm water and mix together to create a nice creamy sauce consistency.
Add in the zoodles with ¼ cup hot water and allow to cook in the sauce for a few minutes. If the sauce is too thick, add a splash more water.
Serve with vegan cheese or parmesan, and enjoy your spicy vodka pasta with zoodles!