Zucchini-Macadamia crunched Pasta – my vegan spring inspiration!
8 oz (250 g) whole wheat fusilli (if gluten sensitive, make sure your choice is gluten-free)
1 cup (130 g) macadamia nuts, chopped and toasted (set aside a handful for garnish)
2 small zucchinis cut into small cubes (set aside 1/3 for garnish)
olive oil for frying (I use 2 Tbs olive oil)
fresh herbs of choice (optional)
8 oz (250 g) chopped good quality strawberries (set aside 1/3 for garnish)
8 oz (250 g) vegan sour creme (if you don’t need it vegan, ricotta works well)
salt, pepper to taste.