Zucchini Pasta with Creamy Tomato Sauce
1 zucchini per person - spiraled with a vegetable spiralizer or you can use a vegetable peeler to make fettucini style noodles.
1/2 cup cashew chreese
1 cup sun dried tomatoes, soaked for 1 hour (reserve soaking liquid)
1 large tomato
1 Tbls dried Italian herbs (I use a mix of basil, oregano, parsley, sweet fennel, and parsley)
Put all sauce ingredients in high powered blender and whirl until desired thickness. I prefer this to be smooth without any chunks. If it is too thick, add some sun dried tomato reserve liquid. If it is just right, then you can discard the reserve liquid.
Place zucchini noodles on a plate, top with a large spoonful of sauce. Top with parmezano if desired, and flax bread sticks. Serve right after plating otherwise the zucchini starts to release a lot of water and this will make for a soggy plate. Sauce is fine to keep as a leftover and will store for up to 3 days, but make the noodles fresh each time and right before dining.