These Zucchini Noodles with Creamy Sun Dried Tomato Sauce are quick + super healthy with a vegan cashew based creamy tomato sauce. Healthy comfort food! When lots of zucchini pops up in your garden or market, these make an easy meal.
This the third time I’ve chowed down on them this week already. I literally cannot get enough.
They take minutes to prepare, super healthy and are packed with flavor!
My husband thinks these noodles taste like Thai food. It may be the spicy ground red pepper flakes he adds in.
How to make Zoodles (Zucchini Noodles)
First off, let’s start with this rule – zucchini noodles are never any good cut ahead of time. They get soft and soggy – nobody wants that. Zoodles can be prepared quickly with a spiralizer (I finally bought one!) But for a 1-2 portion serving, a julienne tool works just fine.
How long should I cook Zoodles?
Zoodles cook FAST! One to three minutes in a sauté pan with olive oil is all you need to heat them up. Any longer than that and you’ll end up with soggy, watery noodles that break apart don’t work well with any sauce.
The best zoodle recipes are the ones that require very little cooking time. Simple is better for zoodles.
I usually make these noodles with the cherry tomatoes from my garden. I’ll grab a bunch, slice them in half and sauté the noodles with them. That’s a recipe in itself.
Currently, I have no ripe tomatoes, so I developed this sauce using canned tomatoes.
This tangy sauce is easily made ahead of time and can be stored for at least a week in the fridge.
Which means you can Once the zucchini start flooding your garden or farmer’s market, you’ll be happily munching away on these noodles!
Super healthy zucchini noodles with a vegan cashew based creamy tomato sauce. Healthy comfort food!
- 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
Drain the cashews. Place in a high speed blender and grind until almost smooth.
Add tomatoes, sun dried tomatoes, lemon juice, salt and pepper. Blend until it's as smooth as your blender can make it!
Thin with water if needed. Taste and adjust any seasoning. Refrigerate until ready to use.
Heat a large 14" skillet over medium heat, add avocado or olive oil and evenly distribute.
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.
Once the pine nuts are starting to take on color, add the zucchini noodles. 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.
Serve with Aleppo pepper (or any spicy pepper you'd like!) and fresh garden basil.
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.
What else can you make with Zoodles? 6 recipes for the ultimate zoodles.
- Cold Zoodle Salad with Cilantro-Cashew Dressing
- Chicken Zucchini Noodle Caprese
- Elote Style Zucchini Noodles
- Thai Drunken Noodles with Spicy Honey Chicken
- Vodka Sauce Chicken Zucchini Noodles
- Garlic Parmesan Zucchini Noodles