Creamy Cashew Sauce & Zucchini Pasta
Easy
15mins
485 kcal
1 servings
MACROS
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A rich, dairy-free cashew cream sauce tossed with tender pasta, fresh baby marrow, and sweet cherry tomatoes.
If you are looking for a dairy-free alternative to heavy cream that still feels incredibly indulgent, this Creamy Cashew Sauce & Zucchini Pasta is exactly what you need. Transforming simple raw nuts into a luscious, velvety sauce is one of the best kitchen tricks for healthy, diet-friendly eating. The secret to this Creamy Cashew Sauce & Zucchini Pasta lies in blending the nuts with a touch of garlic and water to create an emulsion that beautifully coats every single noodle without any of the heavy, lethargic feelings you might get from traditional dairy creams.
By utilizing your highly perishable baby marrow and bright cherry tomatoes, this meal not only minimizes food waste but maximizes vibrant, fresh flavors. The sweet tomatoes burst slightly in the residual heat, while the baby marrow adds a gentle crunch that cuts through the richness of the cashew cream.
Whether you are trying to incorporate more plant-based meals into your routine or just want a lighter take on a classic alfredo, this Creamy Cashew Sauce & Zucchini Pasta hits all the right notes. It feels like a decadent weekend treat but cooks up in the time it takes to boil your pasta. Because it is portioned strictly for one, you won't be tempted by heavy leftovers, and cleanup is an absolute breeze since we are tossing everything right back into the cooking pot!
Ingredients
- 75 g Pasta (about 1 cup dry)
- 30 g Raw Cashews (about 1/4 cup)
- 1 clove Garlic
- 75 ml Water
- 100 g Baby Marrow (1 small zucchini)
- 50 g Cherry Tomatoes (about 1/2 cup)
- 2.5 oz Pasta (about 1 cup dry)
- 0.25 cup Raw Cashews
- 1 clove Garlic
- 0.3 cup Water (about 1/3 cup)
- 1 cup Baby Marrow (1 small zucchini)
- 0.5 cup Cherry Tomatoes
Instructions
- 1Step 1: Boil a small pot of hot salted water. Add the pasta and cook according to package instructions.
- 2Step 2: While the pasta cooks, add the raw cashews, garlic, and warm water to your blender. Blend on high until completely smooth and creamy to create your sauce.
- 3Step 3: Slice the baby marrow into thin coins and halve the cherry tomatoes.
- 4Step 4: Drain the cooked pasta, keeping it in the warm pot off the heat.
- 5Step 5: Immediately toss the baby marrow and cherry tomatoes into the pot with the hot pasta.
- 6Step 6: Pour the blended cashew sauce over the pasta, baby marrow, and cherry tomatoes. Toss well so the residual heat warms the sauce and gently softens the vegetables.
Chef's Tips
- •If your blender isn't very powerful, soak the raw cashews in boiling water for 10 minutes beforehand to ensure a perfectly silky sauce.
- •Add a squeeze of fresh lemon juice or a pinch of salt to the blender if you want to brighten up the cashew sauce.
Recipe By
Kitchen Buddy Chef