Mediterranean zucchini noodles are sauteed with garlic, kalamata olives and artichoke hearts and then tossed with a rich sun-dried tomato cream sauce. This easy zucchini noodle pasta is packed full of flavor and is a veggie-packed alternative to wheat pasta.
Add all sun-dried tomato cream sauce ingredients to a blender and blend until smooth. Add more almond milk a tablespoon at a time as necessary to help blend and create a rich, smooth sauce. Set aside.
Trim off the ends of the zucchini and use a spiralizer or vegetable peeler to turn the zucchini into “noodles.”
Heat a tablespoon of water in a large, deep skillet over medium-high heat. Add zucchini noodles, garlic, olives and artichokes and toss with tongs. Cook until noodles are al dente, about 4-6 minutes, tossing frequently. The noodles should be wilted, but still have some crunch. The noodles will get mushy if you cook them too long, so resist the temptation and stop when they are crisp tender.
Lower the heat to medium-low. Add ½ the sauce to the pan and toss to combine. Keep adding sauce until noodles are thoroughly coated. Serve immediately. Enjoy!
Notes
* Nut-Free Option: Use ⅔ cup sunflower seeds in place of the cashews and any other non dairy milk in place of the almond milk. This will result in a slightly darker colored sauce.Looking for more low-carb noodle options? Try this spaghetti squash chow mein, or substitute zucchini noodles in this pasta with creamy beet sauce.