Chicken Cashew Parsnip Noodles

Recipe upgrade

We all adore a good pasta meal, but how do we elevate it? Many people get a bit confused by 'healthy' carb alternatives like gluten-free pastas or ‘healthy’ versions of their favourite noodles. But keep in mind, even these can be quite carb-dense. Chickpea pasta, for example. Being gluten and grain-free doesn’t necessarily mean it won’t impact your gut microbiome or spike your blood sugar.

That’s where the brilliance of zoodles and veggie noodles comes into play. From zucchini to parsnip to spaghetti squash, these options are wonderful upgrades, offering a fun, easy way to add more fiber and nourish your body with every bite.

Serves 2-3

Ingredients

Pasta
2 medium parsnips
2 skinless chicken breasts
(or other protein of choice)
3 tbsp macadamia nut oil
2 heads of broccoli chopped
3 cups baby spinach

Cashew Aioli
1 cup cashews, soaked overnight in filtered water
3 tbsp lemon juice
1/4 tsp Celtic sea salt
2 tbsp nutritional yeast
2 cloves garlic chopped
1/2 cup filtered water

Directions

Cashew Aioli Directions
Make the cashew aioli sauce ahead of time. After the cashews have soaked overnight (3 - 4 hours minimum) and rinse thoroughly.

Place all ingredients into the blender and blend until creamy and smooth.

Can be stored in the fridge for 7 - 10 days.

Vege Noodle Directions
Wash and peel the parsnips, and chop the ends off. Using a spiraliser, make the parsnip noodles.

Heat 1 tbsp of oil in a pan on medium heat. Add the chicken breast and fully cook. Remove and cut into pieces. While the chicken is cooking, steam the broccoli until just tender.

In a large pan, heat 2 tbsp of oil on medium heat. Add the parsnip noodles and cook until they're al dente, approximately 3 - 5 minutes using tongs to stir. Then add the diced chicken, broccoli, baby spinach leaves and cashew aioli.

Serve immediately!