Raw Creamy Tomato Basil Pasta: A light summer meal of zucchini noodles tossed with a raw, creamy tomato-basil sauce.

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I’d been under the weather recently, so I turned to lighter, cleaner meals to help my body recover. With two zucchini plants producing more than I can use, spiralized zucchini noodles became a simple, healthy base for dinners. That’s how this Raw Creamy Tomato Basil Pasta came to be: fresh, satisfying, and easy to make.

Instead of a traditional cooked tomato sauce, this version stays raw and slightly more substantial thanks to soaked raw cashews, which add creaminess and a touch of protein. Sun-dried tomatoes bring a deeper, savory note that complements fresh tomatoes and basil. The result is a bright, flavorful dish that highlights seasonal produce and comes together in minutes—perfect for warm weather dining.

Yield: 3

Raw Creamy Tomato Basil Pasta

A bright, light summer dish of zucchini noodles tossed in a raw, creamy tomato and basil sauce.

Ingredients

• 4 1/2 cups zucchini, spiralized, julienned, or grated into noodles
• 1 1/2 cups fresh tomato, chopped
• 3/4 cup sun-dried tomatoes (dry, not in oil), soaked in water for 1 hour
• 1/2 cup raw cashews, soaked in water for 1–2 hours
• 1 clove garlic
• 1/2 tsp dried basil (use 1 1/2 tsp fresh if available)
• 1/4 tsp sea salt
• 1/8 tsp black pepper
• 1/8 tsp crushed red pepper

Instructions

1. Place the zucchini noodles in a strainer and press gently with a clean towel or cheesecloth to remove some excess moisture.
2. Drain the soaked sun-dried tomatoes and cashews, reserving 3/4–1 cup of the tomato soaking water for blending.
3. In a high-speed blender or food processor, combine the fresh tomatoes, soaked sun-dried tomatoes, reserved tomato water, cashews, garlic, basil, salt, black pepper, and crushed red pepper. Blend until completely smooth and creamy.
4. Taste and adjust seasoning as needed. Toss the sauce with the zucchini noodles, coating them evenly. Serve immediately topped with a sprinkle of vegan Parmesan or nutritional yeast, if desired.
5. For a slightly warmed dish without cooking, place the finished pasta in a dehydrator at 115°F for about 30 minutes, stirring every 10 minutes.

Nutrition Information:

Yield:

3

Serving Size:

1 grams

Amount Per Serving:
Unsaturated Fat: 0g

Did you make this recipe?

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Here’s to a summer full of fresh produce, abundant zucchini, and better health ahead!

What are some of your favorite local summer produce items? Share them and I’ll try to post recipes featuring them.