Vegetable Pasta with Cashew Pesto Cream



  • 80 g 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 of nutritional yeast
  • a pinch of sea salt
  • 1 clove of peeled garlic or its powder (optional)
  • 3-4 zucchini
  • 3-4 slices of sun-dried tomatoes (optional)


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

Blend all ingredients except zucchini and sun-dried tomatoes in a food processor until smooth and creamy. Add some water if needed.

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

Finally, pour the sauce we prepared on it and mix it well.

Serve garnished with finely chopped dried tomatoes, if desired.

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