Veggie Pasta


  • 1 large zucchini, spiraled
  • 2 cups cherry tomatoes, halved
  • 1 tbsp. Dried thyme
  • 1 tbsp. Dried rosemary
  • 1 tbsp. Oregano
  • Ten (10) fresh basil leaves, thinly sliced, to taste sea salt or Himalayan salt and black peppercorns
  • Nut Cheese
    • 1 cup of raw soaked cashews or Brazil nuts
    • 2 tsp of lime juice
    • To taste sea or Himalayan salt and ginger powder
    • 1 tbsp. of nutritional yeast.


For Pasta:

  1. Place tomatoes, thyme, rosemary, basil, olive oil (optional), salt, pepper, ginger in a large bowl and mix well.
  2. Place spiraled zucchini on top and toss.

For the Cashew Cheese:

  1. Place all ingredients in a food processor and pulse until you get a consistency that resembles grated parmesan cheese.
  2. Sprinkle nut cheese on top of the pasta and serve.