‘Creamy’ Tomato Infused Raw Pasta


Something so light and healthy yet very filling! Best thing of all, no oven time. Raw, delicious, vegan friendly cooking. Sounds good to me! Creamy Tomato Infused Raw Pasta



1/2 – 1 cup of cashews soaked for 1.5 hours

Bunch of baby spinach

2 large truss tomatoes -ripe

4-6 zucchinis (if using 1 cup of cashews, use 6 zucchinis)

1/2 avocado

1 tablespoon of olive oil

1 tablespoon of pine nuts

Sprinkle of sea salt

1/2 cup of chopped basil leaves

1 teaspoon of dried basil

1teaspoon of coriander

1/2 teaspoon of thyme

1/2 teaspoon of Oregano

Garlic Powder

Sprinkle of Cracked Pepper


Ensure cashews have been soaking in water for 1.5 hours.

Rinse zucchinis and peel to form ‘spaghetti’ strings. Alternatively you can use a spiraliser (I don’t have one unfortunately).

Place spaghetti in a bowl and mix through sprinkle of seal salt.  Set aside.

Drain cashews and process in a food processor. Add the basil leaves and the olive oil. Chop the tomatoes ensuring the core is not used, place tomatoes in food processor. Add the remaining herbs. This made up quite a bit of sauce so you could use another 2 (6 in total) zucchinis or keep the sauce for left overs.

Mix the sauce with the spaghetti. Mix through avocado and pine nuts.