Hearts of palm noodles are my favorite veggie alternative to pasta. I like the crisp texture; to me, they resemble traditional noodles more than zucchini noodles. I like to use sun-dried tomatoes packed in olive oil because it keeps them moist and are usually free from additives and preservatives.

This dish comes together in under 30 minutes and is full of flavor. The basil, garlic, and lemon juice add a lot of flavor to the coconut milk-based sauce. No one will ever know this is dairy free.