Creamy rosemary vegan zucchini pasta

Zucchini pasta with creamy rosemary and sun-dried tomato sauce

Sauce ingredients 

1 large rosemary sprig
1-2 garlic cloves
1 cup cashews
1 cup water
salt to taste
10 sundried tomoatoes
2 spinach leaves (stems removed)

Method

Blend all of this together until smooth. Sauce complete.

Pasta ingredients 

Capsicum (diced)
1 bunch asparagus (Thinly sliced)
2 Large zucchini (I very thinly sliced this length ways using a vegetable peeler)

Method

  1. chop all the veggies as suggested and place in large pot. Add the sauce and combine and stir on very low heat for a few minutes to kiss the pasta with some heat
  2. Serve warm, or skip the heating and eat cold

Leave a Reply

Your email address will not be published. Required fields are marked *