Purely April Magazine | purely elizabeth

gluten-free, vegetarian 2 zucchini, spiralized 1 tbsp olive oil 2 cloves garlic, minced Parmesan to taste SAUCE: Âź tbsp olive oil 3 red peppers, roasted 1 cup cashew milk In a food processor, add olive oil, roasted peppers and cashew milk.

Blend until smooth. In a large skillet over medium heat, add the olive oil and garlic. SautĂŠ until fragrant, about 3-5 minutes. Add in the noodles and sauce. Toss and serve with basil and Parmesan.