Creamy Cashew Pesto "Pasta"

Serves: 4



  • 4 medium zucchini, peeled and sliced into thin noodles (can use a tool like julienne slicer or spiralizer if desired. Personally, I like the slicer)

  • 1 cup asparagus pieces

  • 2 tablespoons virgin olive oil

  • 8 ounces mushrooms, roughly chopped

  • ½ cup frozen peas (omit if you’d like for Paleo)

  • ½ cup cherry tomatoes, cut in half

  • Protein of choice (fish, chicken, shrimp, scallops, etc).


  • 1 cup raw cashews

  • 4 cups boiling water

  • 1 tablespoon lemon juice

  • 3 garlic cloves

  • ½ cup fresh basil, chopped

  • ¼ teaspoon salt

  • dash of pepper

  • dash of nutmeg




  1. Boil the 4 cups water, then pour it over the cashews. Soak them in the boiling water for 30 minutes.

  2. Heat a little olive oil in a pan. Add the asparagus and toss for 3-5 minutes. Next, add the zucchini noodles and mushrooms in the olive oil for 3-5 minutes over medium heat (until tender). Reduce heat to low while you make the sauce.

  3. Drain the cashews, but reserve the soaking water. Blend the cashews with 1 cup of the soaking water in a blender. Add the lemon juice, nutmeg, basil, salt, pepper, and garlic and blend to a smooth sauce.

  4. Add the peas to the mushrooms and simmer for 7-10 minutes. Stir in the tomatoes and remove from heat. If your sauce is a too thick, add a bit of the cashew water to help thin it out.

  5. Serve the sauce over the zucchini noodles w/ protein of choice.

  6. The pasta will keep in the refrigerator for up to 3 days. Some water will gather at the bottom of your container because of the zucchini. You can drain it before heating, or simply stir it into the sauce to help thin it as it thickens when chilled



Recipe adapted by Robyn Johnson, RDN from

  • Black Instagram Icon
  • Black Facebook Icon
  • Black Pinterest Icon

©2017 by Nutrition by Robyn, LLC