Vegetable Pasta and Sundried Tomato Cashew Sauce
So many of you may know that prior to this site, I had my little weebly site called Divine Nutrition. When I was first diagnosed with Type 1 Diabetes, and shifted to a healthy lifestyle, I began Divine Nutrition as a platform to post my recipes, as I embarked on my journey of healthy eating. I wanted to bring a few of those first recipes over to Wellness with Taryn and here is one I think you may enjoy.
This recipe I remember distinctly, as it was one of the first raw sauces I had made. So crazy to think how far I’ve come, but am so proud of myself for experimenting so much in my earlier days.
I still remember Nick and I were still living in a tiny (tiny tiny) garden cottage, that had really crap lighting. With working full time, and getting home late, I could never play in the kitchen and capture my creations. Weekends were my playtime, and I remember so clearly taking this shot. With a funky old pillow case as my prop, laid out on the ground outside our front door. I smile! Funny how we remember certain things so clearly!
Anyway enough time down memory lane, let’s dive in.
So this vegetable pasta I made by just thinly slicing my vegetables into strips. Now days you can use an amazing contraption called a spiralizer. This nifty kitchen gadget can turn a simple courgette, into a beautiful plate of raw spaghetti. It’s so handy to have one of these in the kitchen, especially for those lazy days. A delicious bowl of pasta can be created in minutes, tossed with a sauce of your preference, and viola! Easy as that! Definitely on the top of my list of favorite kitchen gadgets.
As you can see, I had no such thing at this time, so improvised by just simply using a knife π
The sauce is really delicious and accompanies the vegetables so well. The peppery taste of the rocket adds a different dimension, and the crunch of the cucumber adds to the great texture of the dish. I served this with a warm steamed sweet potato, but it can be great on it’s own, or with a side of your choice.
- 1 Raw Carrot -finely Julienned
- 2 Small Baby Marrow's - finely Julienned
- 1 Cup Raw Cashew Nuts (Soaked for at least 6 hours)
- 4-5 Sundried Tomatoes (Soaked in warm water to soften)
- 1/2 Large Avocado
- 2 TBS Lemon Juice
- 1/4 Tsp Crushed Garlic
- 2 TBS Extra Virgin Olive Oil
- 5-6 Fresh basil Leaves
- Himilayan Pink Salt
- Pepper
- Paprika
- Baby Spinach leaves
- Rocket leaves
- Cucumber
- 1 Steamed Sweet Potato
- Place cashew nuts and olive oil in a food processor, and blend until quite fine
- Gradually add the remaining ingredients and blend until a smooth consistency is reached
- Place julienne ingredients in a bowl and add sundried tomato sauce and mix until all julienne strips are thoroughly covered
- Place in a round container and press down, allow to cool in fridge for 10mins
- Assemble leaves on a plate, and place molded 'pasta' on top
- Decorate with cucumber and serve with steamed sweet potato
Hope you enjoyed this trip down memory lane with me π
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