Cheddar Cheesy Zucchini Pappardelle

Because it is still apparently winter this late in March, I decided I needed something warming so I am slightly cooking the zucchini- you can definitely eat the noodles raw by salting them and setting them in a food dehydrator for a 1/2 hour or just set aside for 15-20 minutes so they soften. I pan fried the onion and garlic in 1T of coconut oil then quickly sautéed the noodles. Then the sauce and voila! Cheddar Cheesy Zucchini Pappardelle! THIS IS AWESOME.

Cheddar Cheesy Zucchini Pappardelle

1T coconut oil

1/2 onion thinly sliced

1 clove garlic, smashed and thinly sliced

1 zucchini per person, prepared as so;

Prepare the zucchini- 

Using a vegetable peeler, create thin slices from the squash. Salt, pepper and set aside.

Prepare the sauce.

Raw Cheddar Cheesy Sauce 

1/2c raw cashews

1/4c water

½ red bell pepper

1t chipotle powder

2T nutritional yeast

1T coconut oil

1T mellow miso paste

1t brown rice vinegar

1t ume vinegar or lemon juice

Salt and black pepper to taste (I used a pinch Smoked Salt)

In a blender or food processor, place all of the ingredients and blend until smooth. Use over raw or cooked vegetables!!!

Saute the onions and garlic in the coconut oil until golden and browned. Add the squash and sauté just until al dente.

Immediately toss with 2-3T of the Cheddar Cheese sauce and enjoy!