Creamy Sun Dried Tomato Pasta {vegan/whole30}
Use up your summer squash with this vegan, paleo, and Whole30 Healthy Creamy Sun Dried Tomato Pasta. Zucchini noodles take the place of regular pasta and the sauce is super creamy thanks to cashews! An easy low carb summer dish.
Servings 4 cups
Calories 257kcal
Ingredients
Pasta
- 3 medium-large zucchini, spiraled and trimmed (800 grams)
- 1 tablespoon olive oil
- 1/2 teaspoon garlic powder
- pepper, to taste
- 1 cup cherry tomatoes, halved (for topping)
- toppings: fresh basil
Sun Dried Tomato Sauce
- 1/2 cup cashews, soaked*
- 3/4 cup sun dried tomatoes**
- 1/2 cup packed basil
- 1/2 cup + 2 tablespoons water
- 2 tablespoons lemon juice
- salt and pepper to taste
Instructions
- 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!
Notes
*Place cashews in a bowl. Cover with water. Let soak as long as overnight or pop them in the microwave for 45 seconds to a minute.
**I used sun dried tomatoes packed in oil and drained the oil. You can also use fresh sun dried tomatoes.
Nutrition
Serving: 1cup | Calories: 257kcal | Carbohydrates: 13g | Protein: 8g | Fat: 17g | Fiber: 3g | Sugar: 12g