Raw Zucchini Spirals with Cashew Alfredo Sauce

I made a really yummy dinner last night.  I wanted to post this yesterday but the roomie and I watched way too many DVR shows and blogging took a backseat.  Real World, Teen Mom, Oprah.  You know, the good stuff!

I based this recipe off of Gena’s Raw Zucchini Alfredo with Basil and Cherry Tomato recipe.  I would have followed this recipe precisely but I was lacking a lot of the ingredients.  Hello, fresh basil season, where the heck are you?  Instead, I adapted her recipe with the food in my kitchen.

Raw Zucchini Spirals with Cashew Alfredo Sauce — 1 serving

The Pasta

1/2 spiralized zucchini noodles (use a peeler if you don’t have a spiralizer)
1/2 carrot, shredded
1/2 celery stalk, chopped
4 grape tomatoes, halved
3 sun-dried tomatoes, chopped

Alfredo Sauce

1/2 cup cashews
1/4 cup water
1 tablespoon lemon juice
1/4 teaspoon Bragg Liquid Amino
1/2 teaspoon agave syrup
Celtic Sea Salt and ground black pepper to taste

Spiralize or peel the zucchini and add the carrots, celery, grape tomatoes, and sun-dried tomatoes to a bowl.   Toss all of the pasta ingredients and set aside.  For the sauce, I combined all of the sauce ingredients in my Vita-Mix and blended until creamy.  I forgot to soak the cashews ahead of time but it was ok.  If you are using a food processor or a Magic Bullet, be sure to soak the cashews a few hours to make the blending process easier.  Once the sauce is blended, toss with the spiralized zucchini and vegetables.

And there you have, a simple (this recipes takes less than 15 minutes to prepare), creamy, and fabulous meal.

I really loved the sun-dried tomatoes in the pasta.  I am so glad Gena included that in her recipe because I would have never thought to do that.  It was fun to have a different texture thrown in the mix.  It is so nice to have such great recipes floating around in the foodie/blog world that inspire me to make things that I would have never thought of making.

Happy Friday!