These Zucchini Noodles with Creamy Sun Dried Tomato Sauce are addictive! When lots of zucchini pops up in your garden or market, these make an easy meal.
This the third time I’ve chowed down on them this week already. I literally cannot get enough.
They take minutes to prepare, super healthy and are packed with flavor!
My husband thinks these zucchini noodles taste like Thai food. It may be the spicy ground red pepper flakes he adds.
I usually make these noodles with the cherry tomatoes in my garden. I’ll grab a bunch, slice them in half and sauté the noodles with them. Currently, I have no ripe tomatoes, so I developed this sauce using canned tomatoes.
Once the zucchini start flooding your garden or farmer’s market, you’ll be happily munching away on these noodles!
- ½ cup raw cashews, soaked overnight
- 3 whole peeled San Marzano tomatoes (canned)
- 3 small sun dried tomatoes packed in oil
- ½ lemon, juiced (about 1 Tb)
- ½ tsp kosher salt
- 1 Tb water (+/- to thin sauce)
- freshly ground pepper to taste, I use Aleppo
- 4 small/medium zucchini, spiralized or julienned
- 1 Tb avocado oil or olive oil
- 4 Tb pine nuts
- fresh basil to top
- kosher salt and pepper
- Drain the cashews. Place in a high speed blender and grind until almost smooth.
- Add tomatoes, sun dried tomatoes, lemon juice, salt and pepper. Blend until it's as smooth as your blender can make it!
- Thin with water if needed. Taste and adjust any seasoning. Refrigerate until ready to use.
- Heat a large 14" skillet over medium heat, add avocado or olive oil and evenly distribute.
- Add pine nuts and sauté them until they start to turn golden ~ approx. 2 min. Watch them carefully as they start to turn quite quickly.
- Once the pine nuts are starting to take on color, add the zucchini noodles. Mix them well and add a couple pinches of salt and pepper. Sauté for 1 min and then add the creamy tomato sauce. Mix well for another minute or 2 - just until heated through.
- Serve with Aleppo pepper (or any spicy pepper you'd like!) and fresh garden basil.