Description
A quick, flavorful raw vegan pasta featuring zucchini noodles topped with a creamy sun-dried tomato sauce. Perfect for busy days and packed with fresh, wholesome ingredients.
Ingredients
Scale
- 3 medium zucchinis
- 1 cup raw cashews (soaked)
- 1/2 cup sun-dried tomatoes
- 1 clove garlic
- 1 tablespoon chopped onion
- 1/4 cup fresh basil (plus extra for garnish)
- Juice of 1/2 lemon
- 1/2 teaspoon salt (adjust to taste)
- 1/4 teaspoon black pepper (adjust to taste)
- Water as needed (for blending)
Instructions
- Spiralize the zucchinis into noodles and place in a large bowl.
- Soak cashews in water for 2 hours (or soak in hot water for 20 minutes if short on time), then drain.
- In a blender, combine cashews, sun-dried tomatoes, garlic, onion, fresh basil, lemon juice, salt, and pepper. Blend until smooth. Add water if the sauce is too thick.
Taste and adjust seasonings. - Pour the sauce over the zucchini noodles. Gently toss to coat.
- Serve immediately, garnished with extra basil.
Notes
-
For a faster version, skip soaking the nuts and add a bit more water to help the blending process.
-
Use a vegetable peeler if you don’t own a spiralizer.
-
Store sauce and zucchini noodles separately to maintain freshness.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Main Course
- Method: Raw
- Cuisine: Vegan
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 310 kcal
- Sugar: 6g
- Sodium: 360mg
- Fat: 20g
- Carbohydrates: 22g
- Fiber: 6g
- Protein: 10g
- Cholesterol: 0mg
Keywords: raw vegan recipes, zucchini pasta, creamy sauce, sun-dried tomatoes