Fresh Vegetable Pasta with Red Pepper Cashew Sauce

vege-pastaFresh Vegetable Pasta with Red Pepper Cashew Sauce

This is more of a favourite at home than cooked pasta. The joy is that it’s fresh and vegetable based without gluten.
If you don’t have a spiraliser, thickly grate your vegetables for the same wonderful result.
(See note below for where you can buy a spiraliser.)

Vegetable spaghetti:

2 medium zucchini (trimmed of stem but skin on)
2 medium carrots (I peel the skin for a milder flavour)

Send the carrot and zucchini through the grater or spiraliser with a coarse blade. Pop into a serving bowl while the sauce is made. It can be kept overnight in an
airtight container. Do not add sauce or salt for storing.

Sauce Ingredients
1 cup raw cashews soaked in filtered water 2 hours then drained and rinsed
1 tablespoon filtered water
½ red pepper-deseeded
2 tablespoons basil leaves
2 tablespoons parsley leaves
1 clove garlic
1 teaspoon tamari
1 tablespoon savoury yeast flakes

Salt and pepper to taste

Fresh herbs
1 diced tomato

Put all the sauce ingredients into a blender and blend until the mixture is of a thick consistency.
Spoon over the top of the spiralised or grated raw vegetable pasta.
Top with some sliced spring onion, a diced tomato, and a few of your own herbs such as oregano and basil to the top to make it look pretty.

Buy your spiraliser online from Jill at Our Kitchen Roars They are many, many times cheaper than the equivalent I found in a kitchen shop recently for $156. How ridiculous!