Artichoke Leek Fettuccine
½ bag or 6 oz. frozen artichokes, thawed
2 Leeks, cleaned, chopped, and parboiled
1 tablespoon Crushed Garlic
1 can (13.5 oz) full fat Coconut Milk
1 tablespoon dried basil
1 tablespoon dried oregano
1 tablespoon dried thyme
Salt & Pepper, to taste
1 yellow squash, spiralized
1 zucchini squash, spiralized
1 tablespoon Ghee
Place spiralized squash in colander, over large bowl. Cover with salt and put in refrigerator for at least 20 minutes. Rinse and drain “noodles”. Dab with towel to remove moisture from “noodles”. Set aside.
Put all ingredients for sauce in food processor or blender. Process until mixture has a thick sauce consistency.
Heat ghee over medium/low heat in large skillet. Add noodles to skillet and stir into ghee. Lower heat. You do not want to brown noodles. Continue to cook for 2 to 3 minutes, stirring frequently. Add sauce mixture to skillet. Mix noodles and sauce well. Cook over low heat for 15 minutes until warmed through. Serve immediately.
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