• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Plant-Baked
  • Recipes
    • Breakfast
    • Lunch/ Dinner
    • Dessert
  • About
    • Contact
menu icon
go to homepage
  • Recipes
    • Breakfast
    • Lunch/ Dinner
    • Dessert
  • About
    • Contact
    • Instagram
    • Pinterest
  • subscribe
    search icon
    Homepage link
    • Recipes
      • Breakfast
      • Lunch/ Dinner
      • Dessert
    • About
      • Contact
    • Instagram
    • Pinterest
  • ×

    Home » Lunch/ Dinner

    Zucchini pasta with creamy cashew bell pepper sauce

    Published: Apr 22, 2018 · Modified: May 5, 2020 by Emica D.

    12 shares
    • Share
    • Tweet

    Zucchini pasta with creamy cashew bell pepper sauce, a dish that is perfect on a warm summer day like this.

    It is easy and quick to prepare, and it's not too heavy.

    Zucchini pasta

    If you don't like zucchini pasta you can substitute with wheat spaghetti or other pasta.

    roasted bell pepper

    Roasting bell peppers in the oven make the whole house smell like roasted peppers. For me, that's one of the best things in the world and reminds me of my childhood.

    To make zucchini noodles you'll need a tool called spiralizer.
    You can buy a handheld spiralizer (the one that I used),
    or a countertop spiralizer.

    Another pasta recipes you might want to try: my Quick and easy pesto pasta, Creamy chanterelle mushroom pasta, or gluten-free Lemongrass-jackfruit curry with rice noodles.

    Zucchini pasta with creamy cashew bell pepper sauce
     
    Recipe Type: Dinner
    Cuisine: Vegan
    Prep time: 5 mins
    Cook time: 35 mins
    Total time: 40 mins
    Serves: 3-4
    Ingredients
    • 1 cup cashew nuts, presoaked
    • 3 bell peppers, roasted and peeled
    • ¼ cup sun-dried tomatoes
    • 1 tsp garlic powder
    • salt and black pepper to taste
    • 3 medium zucchinis
    • a handful of pumpkin seeds
    Instructions
    1. Presoak cashews for at least 1-2 hours.
    2. Preheat the oven to 500 F (260 C). Place bell peppers on a baking sheet and roast for 25-30 minutes, until charred.
    3. Remove the peppers from the oven. Let them cool for a few minutes and then peel the skins off, seeds and stems.
    4. In a high-speed blender or a food processor add presoaked cashews, roasted and peeled bell peppers, 1 tsp garlic powder, and ¼ cup sun-dried tomatoes.
    5. Add black pepper and salt to taste.
    6. Blend until smooth.
    7. Use spiralizer to spiralize zucchini into noodles.
    8. Add cashew bell pepper mixture to your zucchini noodles and toss to coat.
    9. Garnish with pumpkin seeds for some extra crunch.
     
    3.5.3239

    If you have any questions or just want to say hi, don’t be afraid to leave a comment. I’ll be more than happy to answer all of your questions. And if you try this recipe, let me know what you think. If you want to stay updated follow me on Instagram or Pinterest.

    More Lunch/ Dinner

    • Coconut Lentil Soup
    • Creamy Chanterelle Mushroom Pasta
    • Easy Red Pesto Pasta
    • Creamy Vegan Pea Soup

    Reader Interactions

    Comments

    1. Karly

      April 22, 2018 at 11:07 pm

      This looks so hearty! Can't wait to try.

      Reply
      • Emica D.

        April 23, 2018 at 1:38 pm

        Let me know what you think. Would love to know. 🙂

        Reply

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    Hi, I´m Emica!

    Welcome to Plant-Baked, where you´ll find quick and easy, plant-based, and healthy recipes.
    I love to cook with fresh and seasonal produce, whole grains, natural sugar alternatives, but with as few ingredients as possible.
    More about me...

    Let´s Connect!

    • Email
    • Instagram
    • Pinterest
    • Twitter
    • YouTube

    Popular Posts

    Yogurt sauce in a glass jar and a spoon.

    Spicy Yogurt Sauce

    Lemon mug cake with a spoon.

    Lemon Mug Cake

    Raspberry semolina porridge in a bowl, topped with coconut chips and walnuts.

    Raspberry Semolina Porridge

    Funghi pizza

    Funghi pizza w/ buckwheat crust

    Don´t miss a recipe. Join our mailing list!

    Brunch

    A glass of banana and pear smoothie.

    Pear Banana Smoothie

    Raspberry semolina porridge in a bowl, topped with coconut chips and walnuts.

    Raspberry Semolina Porridge

    Two glasses of overnight oats with mango.

    Coconut Mango Overnight Oats

    Oat bran banana muffins on round white marble tray.

    Oat Bran Banana Muffins

    Close-up of a apple pie smoothie in a glas jar.

    Apple Pie Smoothie

    vegan savory scones recipe

    Vegan savory scones

    Footer

    ↑ back to top

    About

    • Privacy Policy
    • Accessibility Statement
    • About me

    Contact

    • Contact

    Copyright © 2022 Plant-baked

    12 shares