Raw Creamy Tomato Basil Pasta: A delectably light summer meal of zucchini noodles entangled with a raw, creamy tomato basil sauce.

[wprm-recipe-jump]

I’ve been pretty sick the past few days, sinuses started acting up and it all went down hill from there; so, I’ve been eating a little cleaner and healthier trying to get my body back on track. That, coupled with the fact that I have zucchini coming out of my ears from my two plants in the garden, means that I’ll be having a lot of zucchini noodles! Well, I’ll be using the zucchini in more ways than that, but spiralizing it into noodles is so damn easy (and healthy!). So, Raw Creamy Tomato Basil Pasta, it is!

Usually, I would make a fast and easy tomato sauce to top these refreshing noodles, but this time I wanted to keep it raw and make it a tad more substantial. With the addition of raw cashews to the mix, the sauce is still light but creamy and has a little more protein. I also added sun-dried tomatoes for a hearty flavor with more depth. This dish uses great seasonal ingredients, comes together in mere minutes, and is great for the warm weather coming up in the next couple of months.

One Year Ago: Raw Sprouted Chickpea Hummus

Continue to Content

Yield: 3

Raw Creamy Tomato Basil Pasta

Print

A delectably light summer meal of zucchini noodles entangled with a raw, creamy tomato basil sauce.

Ingredients

• 4 1/2 Cups Zucchini, Spiralized, Julienned or Grated into noodles
• 1 1/2 Cups Fresh Tomato, Chopped
• 3/4 Cup Sun-Dried Tomatoes (dry, not in oil), Soaked in water for 1 hour
• 1/2 Cup Raw Cashews, Soaked in water for 1-2 hours
• 1 Clove Garlic
• 1/2 tsp . Dried Basil (although fresh is preferred, 1 1/2 tsp.)
• 1/4 tsp . Sea Salt
• 1/8 tsp . Black Pepper
• 1/8 tsp . Crushed Red Pepper

Instructions

1. Place the zucchini noodles into a strainer and press lightly on them with a clean towel or cheesecloth to take out a little of the excess moisture.
2. Drain the sun-dried tomatoes and cashews, but save 3/4-1 Cup of the tomato water in a cup for blending.
3. In a high-speed blender, or food processor, puree together the fresh/dried tomatoes, tomato water, cashews, garlic and spices until completely smooth.
4. Add in more salt and/or pepper to taste. Serve over the zucchini noodles, and top with a sprinkle of vegan Parmesan or Nutritional Yeast.
5. If you would like the dish a tad warmer, place it in a dehydrator at 115°F for 30 minutes, stirring every 10 minutes or so.

Nutrition Information:

Yield:

3

Serving Size:

1 grams
Amount Per Serving: Unsaturated Fat: 0g

Did you make this recipe?

Please leave a comment on the blog or share a photo on Instagram

Here’s to a summer filled with fresh produce, plenty of zucchini, and hopefully, a less sick Jackie! 😉

What are some of your favorites as far as local, summer produce goes? Let me know, and I’ll make sure to post some recipes with them in it!