Raw Squash Noodles with Lemon-Basil Cashew Cream Sauce

The farmers’ market is abound with so many of my favorite seasonal delights - fresh cherries, asparagus, strawberries, romanesco cauliflower, tomatoes, & summer squash. I’ve been waiting for the moment that summer squash arrived at my CSA stand & yesterday I caught my first glimpse. Why the excitement? Raw “pasta” of course!

Last summer I bought a spiral slicer, & made my first batch of zucchini noodles with raw tomato marinara & my life changed that instant. I love pasta, but my ever-slowing metabolism doesn’t. And really what’s pasta without the sauce? Isn’t it the topping - a spicy tomato marinara, a creamy cashew alfredo, a zesty basil pesto - where all the flavor is anyway? So the beauty of zucchini noodles is that they are practically, if not totally, guilt-free! And they’re way more fun to prepare than dropping a bunch of dry pasta in boiling water. I enjoy the meditative process of cranking the handle & watching the dense squash become delicate noodles.

While I was instantly inspired by the arrival of squash at the market, I was further inspired by the friendly marketeer at my CSA’s stand. After a brief hiatus, I am back to my bi-weekly share & anxiously rooted through the contents of my box to see what I had to work with. A bundle of “basil fino verde” caught my attention. It certainly smelled like basil, & that was a delight but looked a bit like thyme. So what should I do with it? I asked the marketeer if he had any suggestions, & boy did he! It also turns out he’s vegan. He said he had recently used it to make a Basil Cashew Pesto that he used as a spread on toasted bread, & as a dip for artichokes. Oooh, get me some artichokes & baguette! But, with zucchini & summer squash in hand, my inspiration bell rang. Raw “Pasta” with Basil Cashew Pesto Sauce. I

RAW ZUCCHINI NOODLES WITH LEMON-BASIL CASHEW CREAM SAUCE Author: Melissa, Honey Bee Vegan

Recipe Type: Main Dish, Pasta Cuisine: Vegan, Raw Serves: 4

INGREDIENTS

• 3 medium zucchini, 3 medium summer squash

• 3 ½ Tbsp freshly squeezed lemon juice

• 1 clove garlic

• ¾ tsp dry yellow mustard

• ¾ tsp sea salt & freshly ground black pepper to taste

• 4 Tbsp water, plus more to reach desired consistency

• 2 Tbsp extra-virgin olive oil

• 1 cup raw cashews, soaked overnight, rinsed & drained

• 1 cup basil fino verde leaves

• 2 Tbsp. pine nuts

INSTRUCTIONS

1. Spiralize the squash & set aside in a colander to drain excess liquid.

2. In a food processor, combine lemon juice, garlic, mustard, salt, pepper, oil, & water, & purée until fairly smooth, scraping down the sides of the bowl as needed.

3. Add cashews & basil fino verde & purée until smooth & creamy. Add more water to thin out the sauce if desired.

4. Toss zucchini noodles with the desired amount of sauce. Top with fresh black pepper, a sprinkle of pine nuts, & basil fino verde leaves.

Tastes like summer! The pairing of crisp raw noodles with the rich & brightly flavored sauce creates a wonderful balance of decadence & freshness. This would also make a wonderful sandwich or cracker spread if left on the thick side. It could also make a wonderful creamy salad dressing. Enjoy!