A few days ago, while we were perusing The Green Kitchen Story’s first cookbook (one of our favorite pastimes is to aimlessly browse through cookbooks when we have nothing better to do), we happened to see a recipe for creamy zucchini-pasta with marinated champignons – one that simply looked too good not to try. So we did, and now, with all said and done, one definite outcome is that our recently-cleaned kitchen has become a thing of the past. The verdict? So delicious that we’re going to tell you exactly how we made it.

(You might want to have some handkerchiefs ready, because this could get emotional, as well as educational.)

Marinated champignon
1 bag champignon
3 tablespoons cold-pressed olive oil
3 tablespoons unfiltered apple cider vinegar

Cut the mushrooms in thin slices and put them in a bowl with the oil and vinegar. Stir around properly so that the mushrooms are covered with marinade. Let it rest.

Cashew and tomato sauce
5 ounces (150 grams) of natural cashew nuts (let them soak in water for four hours, if you have that kind of time)
Zest + juice from an organic lemon
1 garlic clove
2 tablespoons cold-pressed olive oil
7 ounces (200 grams) sun dried tomatoes
salt and black pepper

Pour all of these ingredients in a mixer and blend smoothly. Dilute with some water if you want (we did). This sauce comes out even better if the nuts are soaked beforehand: the consistency will be more creamy.

Pasta
2 zucchinis

Rinse the zucchini and cut it lengthwise with a mandolin/spiralizer/potato peeler (you can occasionally find some ready-sliced zucchini at the supermarket, just make sure it’s organic).

Finally, you just need to blend everything together. And while you eat, you can always 1) listen to our latest podcast episode, or 2) think about how to say “zucchini” in plural form (this is a Swedish mystery).

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