Vegetable Pasta with Cashew Pesto Cream


  • 0,196 lbs raw cashews
  • 1 ripe avocado
  • 1-2 pinches of fresh basil
  • juice of 1.5 lemons
  • 1-2 tablespoons of olive oil
  • 3-4 tablespoons of water
  • 1 tablespoon nutritional yeast
  • A pinch of sea salt
  • 1 clove of peeled garlic or its powder
  • 3-4 zucchinis
  • 3-4 slices of dried tomatoes


Use cashews either raw or by sautéing them in a pan for 3-4 minutes.

Blend all ingredients except zucchini and dried tomatoes in the food processor until you get a smooth and creamy consistency. Add some water if necessary.

After cutting the zucchinis into pasta shapes with a spiral cutter, sauté them in the pan for 3-5 minutes or leave them raw.

Lastly, pour the sauce we prepared on top and mix well.

If you wish, serve by garnishing with finely chopped dried tomatoes.

ENJOY YOUR MEAL

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