Raw Creamy Tomato Basil Pasta

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!).

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.

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A delectably light summer meal of zucchini noodles entangled with a raw, creamy tomato basil sauce.
Servings 3
Author Jackie of Vegan Yack Attack


  • 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


  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.

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!

27 Comments on “Raw Creamy Tomato Basil Pasta

  1. I hope you feel better soon! What a fun recipe, I could find most everything at my farmers market! I love that:-) It looks delicious, Hugs, Terra

    • Thank you, Terra! I think I’d have to agree with you about the Farmers market, sometimes I get overwhelmed by all of the great produce.

  2. Wow, it looks like a real pasta! I’d really love to try it, I’m gonna write it down and use in the near future. 🙂

    • That sounds great, let me know how you like it when you do! 🙂

      • I forgot to write earlier- it was delicious! I don’t have spiralizer, so I used my peeler to make the pasta, but the sauce was without any changes. Very creamy and full of flavor 🙂 Thanks for the recipe

  3. I haven’t made zucchini pasta in awhile…this sauce looks great!

    • It’s great for the consistency and the taste, IMO! 🙂

  4. I added mushrooms this time and maybe shredded carrot next time…so vey delish

    • Mushrooms sound like a great addition to this dish! Maybe I will have to try that next time.. Thanks, Robyn!

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  6. hello hello

    1. i hope you are feeling better!

    2. what brand spiralizer do you use? i was looking into getting one, but not sure which is most recommended.
    if you could fill me in on the 411, i’d be most obliged!

    gracias! 🙂

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    • Thank you, Seth! I hope that you enjoy checking out the recipes. 🙂

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