Zucchini Noodles with Creamy Sun Dried Tomato Sauce
Super healthy zucchini noodles with a vegan cashew based creamy tomato sauce. Healthy comfort food!
Ingredients
Creamy Sun Dried Tomato Sauce
- 1/2 cup raw cashews soaked overnight
- 3 whole peeled San Marzano tomatoes from a can
- 3 small sun dried tomatoes packed in oil
- 1/2 lemon juiced (about 1 Tb)
- 1/2 tsp kosher salt (more to taste)
- 1 Tb water +/- to thin sauce
- freshly ground pepper, to taste (I use Aleppo pepper - it adds a bright + complex flavor.)
Zucchini Noodles
- 4 small/medium zucchini spiralized or julienned
- 1 Tb avocado oil or olive oil
- 4 Tb pine nuts
- fresh basil to top
- kosher salt and pepper
Instructions
Creamy Sun Dried Tomato Sauce
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Drain the cashews. Place in a high speed blender and grind until almost smooth.
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Add tomatoes, sun dried tomatoes, lemon juice, salt and pepper. Blend until it's as smooth as your blender can make it!
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Thin with water if needed. Taste and adjust any seasoning. Refrigerate until ready to use.
Zucchini Noodles
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Heat a large 14" sauté pan over medium heat. Add pine nuts and sauté them until they start to turn golden ~ approx. 2 min. Watch them carefully as they start to turn quite quickly.
Remove from heat into a bowl and set aside.
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Add avocado or olive oil to the pan.
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Add zucchini noodles. Toss to coat in oil. Mix them well and add a couple pinches of salt and pepper. Sauté for 1 min and then add the creamy tomato sauce. Mix well for another minute or 2 - just until heated through.
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Top with pine nuts and serve with Aleppo pepper (or any spicy pepper you'd like!) and fresh garden basil.
Notes
This recipe is easily scalable. The sauce makes 1 cup, 4 servings. So if you want to store the sauce and make 1 or 2 servings, the rule of thumb is one zucchini, 1 Tb pine nuts and 1/4 cup sauce per serving.