Raw pasta with zucchini and cashew sauce

2 servings

30 minutes

Raw pasta with zucchini and cashew sauce is a refined and light dish inspired by Italian cuisine traditions but adapted for natural food lovers. Instead of traditional pasta, tender strips of zucchini are used, which pair excellently with the rich, creamy cashew sauce due to their fresh and crunchy taste. Lemon juice adds a slight tanginess to the sauce, while honey provides a subtle sweetness. Nutmeg adds a delicate spicy note, making the dish particularly sophisticated. It's an ideal treat for those who appreciate natural ingredients and strive for healthy eating.

Energy value per serving

• Calories: 526.5
• Proteins: 22g
• Fats: 41.3g
• Carbohydrates: 18.2g

Ingredients

• Zucchini: 1 pc
• Cashew: 0.8 glass
• Water: 0.3 glass
• Lemon juice: 3 tbsp
• Honey: 1 tsp
• Nutmeg: 0.3 tsp
• Sea salt: to taste

Cooking steps

1. Everything except zucchini goes into the sauce. Mix all the sauce ingredients in a blender until homogeneous. It's better to store nutmeg whole, otherwise the aroma will change. For one serving, grating half a nut on a ginger grater or grinding it in a coffee grinder or spice mill is enough. The sauce needs enough salt since we will pour it over unsalted spaghetti (you can also try using Bragg's liquid aminos instead of salt, although this soy sauce will slightly change the taste).

   Required ingredients:

   • Cashew: 0.8 glass
   • Water: 0.3 glass
   • Lemon juice: 3 tablespoons
   • Honey: 1 teaspoon
   • Nutmeg: 0.3 teaspoon
   • Sea salt:  to taste

2. Turn zucchini into thick spaghetti using any julienne knife — either a spiral slicer or a grater for Korean carrots.

   Required ingredients:

   • Zucchini: 1 piece

3. Fill the zucchini with sauce — they will soften instantly, even during the mixing process.

   Required ingredients:

   • Zucchini: 1 piece