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Creamy Cashew Pesto Raw Zucchini Pasta
Servings: 2
Ingredients
  • 4 medium zucchinis yellow &/or green
  • 1 cup shitake mushrooms sliced
  • Black pepper to taste
Pesto
  • 1 cup fresh basil leaves
  • 1 tablespoon garlic powder
  • 1/4 cup raw cashews best if soaked in water for 2+ hrs
  • 3 tablespoons olive oil
  • 1 tablespoon water
  • Salt to taste
Tomato sauce
  • 1 cup tomatoes
Instructions
  1. Cut the ends off each zucchini, and then spiralize the zucchini into a bowl
  2. Add the mushrooms to the bowl and set aside
  3. Now let's make our pesto! Add all of the ingredients for the pesto (except the salt) into a food processor. Blend until consistent and add salt, to taste
  4. Add the pesto to the zucchini and mushroom bowl, and massage the pesto in with your hands
  5. Set that aside, and add the tomatoes to the food processor
  6. Blend until you have a consistent sauce
  7. Divide the zucchini pasta into 2 serving bowls (or 1 if you're eating alone- save the rest for later!)
  8. Top with the tomato sauce, black pepper to taste, and garnish with basil and/or grape tomatoes. Enjoy!