Raw Pasta with Pink Sauce

cup cashews

1/2

tablespoon lemon

tablespoons water

garlic clove

teaspoon nutritional yeast

Salt and pepper, to taste

summer squash

cup of carrot, cut into thin strips

cup cherry tomatoes

Basil leaves, to garnish (optional)

Olive oil (optional)

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1

Soak the cashews in a bowl with water for 2 hours.
2

Rinse the water, and process the cashews, lemon, water, garlic, yeast, salt and pepper in a blender. Add more water if needed (you want to achieve a smooth, cream-like consistency).
3

Use a potato peeler to cut the zucchini in thin, long strips that resemble pasta. Put this raw pasta in a bowl.
4

Cut the cherry tomatoes in four and mix them into the pasta.
5

Pour the cashew cream over the pasta and stir well.
6

Serve as an appetizer or entrée, sprinkled with basil leaves and a dripping of olive oil.

You can also use zucchini to make the raw pasta, or a mix of squash and zucchini for a more colorful dish.
The cherry tomato and cashew cream sauce is a wonderful vegan pasta sauce that you can use when making regular pasta too.

Nutrition Information

No nutrition information available for this recipe

More About This Recipe

Morena Escardo One of my favorite dishes to make when I'm feeling a bit lazy but want something tasty and satisfying for lunch anyway, is pasta with tomato sauce and cream. This tomato and cream combination is also known as “pink sauce”, for very obvious reasons. When making this recipe, I usually like to take it one step further by adding some Peruvian components into the sauce that give it a real kick: aji panca paste and pisco. This simple dish is heaven to me. It's extremely easy to turn your pasta gluten-free and even raw. Even easier to transform your favorite creamy sauce into a vegan version. This raw yellow squash pasta with cherry tomatoes and vegan cashew cream will show you how. You can either enjoy it like presented here (delicious!) or use the different elements of it to adapt any pasta dish to your own dietary preferences.