Cashew Creamy Pasta with Zoodles and Tomatoes is a quick healthier twist on pasta night with a blend of veggies disguised as noodles with some pasta thrown in and bursting tomatoes with creamy cashew sauce!
Oh hey there. I am just over here creating lovely pasta hack meals with super trendy (for good reason) cashew cream that remains STOCKED (<this is real) in our fridge now. I use things like spiralizer contraptions that stuff veggies in things all disguised and sneaky-like.
Yeah, I don’t even know who I am anymore?!
But I am embracing it because favorite Italian restaurants were referenced in the devouring of this dish and I would be lying if I didn’t mentally pat myself on the back when I heard such compliments. What can I say? I haven’t learned to take constructive criticism very well, so the dreaded first bite will always be a thing ?. *whew* Great report though, guys so you get to meat this swirly loveliness that with a little prep work, can be thrown together in a hurry when the pasta cravings hit, something fierce. You know, 4x a week or so.
Okayyy. I feel we need to talk about the elephant in the room, cashew cream. It’s NOT scary, you guys. We are talking a little overnight soak of some cashews and then blend them with some salt and water. The end. No bigs! And for your efforts you have this CREAMY delightful sauce that is basically a blank slate for all of the flavor combinations you dream of! We are talking:
- cayenne pepper
- Cajun seasoning
- cumin (for the Mexican food lover ?)
- smoked paprika
Endless options, as you can see! I just used salt and pepper to spice this mixture up, because simple is delicious too! Plus, weekdays call for simplicity and cashew cream totally makes the list.
Noodles of the zoodle variety are no stranger to this blog as we used them a while back here in the very beginning of this wee blog and also, in that smoked gouda goodness from last summer. If you haven’t ventured into the whole ‘vegetable noodle’ world then exciting things await you!! Here are the tool options available to you:
Vegetable Slicer (Beginner)- this is the first tool I had for making vegetable noodles and it got the job done. Kind of. I had success with zucchini, squash and cucumber, but there are several types of vegetables you can’t really slice well, since the opening is so small. I would say this is a perfect place to start and not invest a lot of money, before deciding if you like vegetable noodles.
Mueller (Intermediate)- this is my current slicer and it has been fantastic! I love that it has the capabilities of doing more than just vegetable noodles and all of its pieces and parts fit into the storage compartment, making it awesome if you don’t have a lot of storage space.
Once you have decided the vegetable slicing life is for you, it is hard not to invest in a heavy duty slicer that will slice every vegetable your heart can imagine slicing <my current status. For those of us in that club (hi), these come recommended and I am currently debating over. I have several blogger friends that use each of these and love them for different reasons, so I will have a hard time deciding! Not to mention, since Steven got me the Kitchen Aid Mixer I have been drooling over for…idk…YEARS, for my birthday (!!! x 1000) I am super tempted to get every attachment known to man, such as the slicer attachment. Do you have one? Is it worth it?
Which one would you choose from these?
No matter how you sneak those veggies in, this pasta is really simple and quick and although, vegetarian, we tried it with Italian sausage as well-total success. Steven, my meat-eater, preferred this version. I love anything with cashew cream, so don’t ask me how it was <3
If you try this recipe, make sure you post a photo on the socials [Instagram|Twitter|Facebook|Pinterest] and use the hash tag #wordslikehoneycomb so we can see! It’s my favorite to see your creations! ?
- 1 zucchini (spiralized)
- 1 pint cherry tomatoes
- 4 cloves garlic (minced)
- 4 green onions
- 4 oz. pasta (small handful)
- 1 cup water (reserved from pasta water)
- 1 cup cashew cream
- 1 tbsp. olive oil
- salt + pepper (to taste)
- (Optional) Parmesan cheese for topping (not vegan if used)
- Begin by spiralizing a zucchini, or slicing very thinly, if you do not have a vegetable slicer. Allow to lay on several paper towels to drain and set aside.
- Add pasta to a small pot and cook according to directions, but about 2 minutes less than al dente.
- Meanwhile, heat a large skillet over medium heat and add olive oil.
- Add green onion and tomatoes to the hot pan and toss to coat with olive oil.
- Sauté until tomatoes are slightly blistered and then add garlic. Cook for 1 minute longer and add cashew cream.
- Stir and add the pasta water to thin the cashew cream and then add pasta to the skillet to simmer for 2-3 minutes.
- Add zucchini noodles at the end and stir to combine.
- Season generously with salt and pepper (I used about 1 tsp. salt and ½ tsp. pepper) and serve.
More pasta vibes: