This succulent dish is sure to be a crowd pleaser. Fresh veggie pasta and savory tomato sauce pack a ton of flavor into every nutritious bite. Macadamia Cashew Nut "Cheese" adds a delicious accent to this meal. This should make 4-6 normal sized portions.

Pasta Ingredients:

• 4 Medium Organic Carrots
• 2 Medium Organic Parsnips
• 2 Small Organic Zucchinis
• ½ TBSP Pink Himalayan Salt
• Handful Large Basil Leaves
• *Herb Blend (To Taste)
• 1 Cup Heirloom Tomatoes 

Spiced Tomato Herb-Sauce Ingredients:

• 1 Large Heirloom Tomato (Or variety of choice, equal to 2 cups)
• 1 Small Red Pepper
• Juice from ½ Lemon
• 1 Heaping TBSP Tamari
• 1 TBSP Agave Nectar
• 1 TSP Pink Himalayan Salt
• 1 TBSP Botija Olive Oil
• 1 TSP Organic Red Pepper Flake

Click here for Macadamia Cashew Nut "Cheese" Recipe

Directions:

1. 1. Peel Carrots, Parsnips and Zucchini with spiral slicer, vegetable peeler or mandolin.
2. 2. In a large bowl, combine vegetable pasta with salt and mix well by hand. Leave to stand (10 min to extract water from vegetables)
3. 3. In a blender, combine all ingredients for Tomato Sauce, for a chunkier sauce, add large pieces of tomato last and blend on slow speed. For extra seasoning, add herbs and/or salt.
4. 4. Combine tomato sauce and vegetables in bowl and mix gently.
5. 5. Add cheese to pasta and serve chilled.

We hope you enjoy this amazingly fresh and zesty recipe!