Use up your summer squash with this Healthy Creamy Sun Dried Tomato Pasta. Zucchini noodles take the place of regular pasta for a low carb, vegan, paleo, & Whole30 approved summer dish.
Hope everyone had a nice 4th of July weekend! Ours was filled with a pool party, a baseball game, some relaxing, and a little work (well for me). Overall a fun and successful weekend. Back to the real world today though. But that is okay because I have a new summer recipe for you guys!
Zucchini is in season right now so it is cheaper at the grocery store and they are all over the farmers market. And if you have a garden, you are even luckier! It really doesn’t get more fresh than growing your own food. One day I will have a garden, but since I don’t really have a backyard, it is kind of hard as of now.
So instead of pasta, I used zucchini noodles. If you don’t have a spiralizer yet, you should definitely invest in one. They can make noodles out of countless vegetables and even some fruits. Veggies noodles make a great sub for pasta if you are paleo, gluten-free, watching your carb intake, or just trying to eat better.
Yes zucchini noodles are pretty amazing as a pasta sub, but the real star of this dish is the sun dried tomato sauce. It is so thick and creamy! All thanks to those cashews again. I can’t stop blending them with anything and everything I can think of. All you have to do is soak them and then add the sun dried tomatoes, basil, lemon juice, and a little water. Boom. Creamy sauce in less than a minute.
If you are looking for some more protein, feel free to add some. I personally really like this creamy sun dried tomato pasta topped with grilled chicken or a friend egg! You really can’t go wrong!
- 3 medium-large zucchini, spiraled and trimmed
- 1 tablespoon olive oil
- ½ teaspoon garlic powder
- pepper to taste
- toppings: fresh basil, cherry tomatoes
- ½ cup cashews, soaked*
- ¾ cup fresh sun dried tomatoes
- ½ cup packed basil
- ¾ cup + 2 tablespoons water
- 2 tablespoon lemon juice
- salt and pepper to taste
- Make the sauce. Place all ingredients in a high powered blender or food processor and blend until smooth and creamy, about 1 minute. Set aside.
- Heat a large sauté pan over medium heat. Add olive oil and let heat up, about 30 seconds. Add zucchini noodles and let cook for 3-5 minutes until al dente. Add garlic powder and pepper and stir to incorporate. Then add sun dried tomato sauce, stirring to thoroughly combine.
- Top with fresh basil and cherry tomatoes if preferred and enjoy!
How was your 4th of July weekend? How do you feel about veggie noodles?