1/4 cup hemp hearts, divided (TRY: Nutiva Organic Shelled Hempseed)
2 tbsp coconut oil
2 tbsp yellow miso paste
1 tbsp nutritional yeast
1 tsp apple cider vinegar
1/4 tsp sea salt
2 large zucchini, spiralized or shaved into noodles
3 cups baby spinach
1/4 cup chopped fresh basil leaves
Pinch ground black pepper
Cook pasta according to package directions.
Meanwhile, in a food processor, combine cauliflower, 3 tbsp hemp seeds, oil, miso, yeast, vinegar, salt and 1/3 cup water. Blend until smooth. Mixture should turn into a thick sauce – if too thick, add more water, 1 tbsp at a time, until a sauce consistency is reached.
To a large sauté pan on medium, add cauliflower sauce and zucchini noodles. Cook for 3 to 4 minutes, stirring constantly, or until zucchini is tender and sauce has thickened. Fold in spinach and cook until wilted, about 1 minute. Fold in cooked pasta, toss until just incorporated, then remove from heat.
Divide among plates and top with basil, remaining 1 tbsp hemp seeds and pepper.
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