Cashew Creamy Pasta with Zoodles and Tomatoes
Serves: 2-3 servings
  • 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)
  1. 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.
  2. Add pasta to a small pot and cook according to directions, but about 2 minutes less than al dente.
  3. Meanwhile, heat a large skillet over medium heat and add olive oil.
  4. Add green onion and tomatoes to the hot pan and toss to coat with olive oil.
  5. Sauté until tomatoes are slightly blistered and then add garlic. Cook for 1 minute longer and add cashew cream.
  6. Stir and add the pasta water to thin the cashew cream and then add pasta to the skillet to simmer for 2-3 minutes.
  7. Add zucchini noodles at the end and stir to combine.
  8. Season generously with salt and pepper (I used about 1 tsp. salt and ½ tsp. pepper) and serve.
Recipe by Words Like Honeycomb at