Lamb and Zucchini Pasta

Say hello to the healthiest 'pasta' in the world — zucchini (courgette) noodles are unprocessed and fresh, and they taste fabulous.

You don’t even need a spiralising gadget to make the noodles... Simply use a potato peeler and in less than 5 minutes you'll have homemade pasta that both your tastebud and waistline will love. Hello healthy pasta, goodbye pasta baby...

Options

If you can’t consume cashews, try Vegan Mayo, White Bean Sauce, or another condiment from the Healthy Skin Kitchen book. There's a skin friendly alternative for everything!

Serves: 2

Preparation time: 20 minutes

Cooking time: 10 minutes

Ingredients

• 1 serving of Cashew Cream (H) or Vegan Mayo (omit if on autoimmune paleo)

• ¼ cup of red cabbage, thinly sliced

• ¼ cup of sliced spring onions (shallots, scallions), roots trimmed

• A handful of fresh chives, finely chopped

• 4 large zucchinis (courgettes), washed (peeled if desired) (SS)

• 300g (10.5oz) of organic or grass-fed lamb back strap (or beef/lamb strips)

• ¼ teaspoon of quality sea salt (such as Celtic/Pink/Himalayan)
  

Method

Make the Cashew Cream or your sauce of choice.

Wash the red cabbage, spring onions (shallots, scallions) and zucchinis (courgettes).

Thinly slice the ¼ cup of red cabbage and set it aside.

Trim the roots from the spring onions (shallots, scallions) and slice them until you have ¼ cup.

Finely chop a handful of fresh chives.

Trim the ends off the 4 large zucchinis (courgettes).

To make spaghetti-shaped noodles, use a vegetable spiraliser (like we did in the photograph). Or, you can create wide, flat fettuccini-like noodles with a regular potato peeler. Simply peel the zucchinis (courgettes) lengthways. Set the zucchini (courgette) noodles aside.

Using a carving knife, thinly slice the 300g (10.5oz) of organic or grass-fed lamb back strap or beef, if it’s not already sliced.

Then place a medium-sized frying pan or skillet on high heat. Sprinkle in the chives and then add the meat, lightly browning it on all sides. Using high heat will make the meat tender. If you have a good non-stick pan you won’t need to use oil. If you need to use oil, choose rice bran oil, high oleic sunflower oil or safflower oil.

Once the meat is cooked, remove it from the heat and set it aside while you heat the zucchini (courgette) noodles. Use the same pan if you would like to combine the meat juices with the zucchini about 2 tablespoons (40g/1.4oz) noodles.

Place a medium-sized frying pan or wok over high heat. Add about 2 tablespoons (40g/1.4oz) of water. Once the water is simmering, add the zucchini (courgette) noodles a few handfuls at a time. Lightly blanch each batch of noodles for about 30 seconds. Once the noodles are cooked, add them to serving bowls.

Gently stir half the Cashew Cream or sauce of your choice through the zucchini (courgette) noodles.

Then briefly heat the spring onions (shallots, scallions) and red cabbage in the pan for a minute or less, so that they remain crisp.

Top the zucchini (courgette) noodles with the cabbage, spring onions and lamb.

Drizzle the remaining Cashew Cream or sauce of your choice on top of your Lamb and Zucchini Pasta to serve.