Roasted Tomato & Zucchini Spaghetti with Vegan Basil-Cashew Pesto Recipe | The Cooking Doc®

cashews

🥗Healthier: almonds

💰Cheaper: sunflower seeds

Sunflower seeds are often less expensive and nut-free, making them accessible.

nutritional yeast

🥗Healthier: brewer's yeast

💰Cheaper: dried parmesan cheese

Dried parmesan cheese can add a similar cheesy flavor.

Heat the oven to 400°F. Cut the tomatoes in half, place on a baking sheet, and toss with 1 tablespoon oil. Place the pine nuts in one corner of the baking sheet. Roast until pine nuts are golden brown, about 5 minutes. Remove the nuts from the pan, set aside. Return the pan to the oven and continue roasting the tomatoes until blistered, about 10 minutes, set aside.

Using a spiralizer, julienne peeler, or mandolin fitted with a julienne blade, julienne the zucchini into long, thin noodle-like strands, set aside.

Place ¼ cup toasted pine nuts, basil, cashews, garlic, and lemon juice in a blender or food processor and process until combined. While the machine is running, slowly add the remaining oil through the top feed tube until incorporated. Season with pepper.

Bring a large pot of water to boil. Add the spaghetti, cook according to package directions for al dente, and add the zucchini when two minutes remain. Drain the spaghetti and zucchini and return to the pot with the roasted cherry tomatoes over low heat.

Gently fold the pesto into the pasta until combined. Season with pepper, if needed. Top with remaining toasted pine nuts and vegan parmesan cheese or nutritional yeast, if desired.

Cooking Techniques

Equipment Needed

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Dietary

Allergens