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Tri-Color Pasta with Spiced Tomato Sauce & Herbed Macadamia Nut Cheese

Tri-Color Pasta with Spiced Tomato Sauce & Herbed Macadamia Nut Cheese

Jun 19th 2014

Tri Color Pasta

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:

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!