Pasta alla Checca is a classic Italian pasta dish that uses fresh, uncooked tomatoes, basil, olive oil, garlic, sea salt, and pepper to make the sauce. The sauce is typically prepared with summer-ripened tomatoes, so is it a coincidence that we published this dish on the first day of summer? We think not!
- Prep Time:10m
- Total Time:10m
- Serves: 2 servings
- Category: Full Body Cleanse Approved, Entrees, Raw, Vegan, Vegetarian, Gluten-Free
Ingredients
For the Pasta
- 2 large zucchini, spiralized
- 2 c cherry tomatoes, halved
- 1 clove garlic, minced
- 1/2 tsp. dried thyme
- 1/2 tsp. dried rosemary
- 15 fresh basil leaves, thinly sliced
- 1/2 c extra-virgin olive oil
- sea salt, to taste
- freshly ground black pepper, to taste
- a pinch of red pepper flakes (optional)
For the Cashew Cheese
- 1 c raw cashews
- 1 clove garlic, minced
- pinch of sea salt
Instructions
For the Pasta
- Put tomatoes, garlic, thyme, rosemary, basil, olive oil, sea salt, pepper, and red pepper flakes in a large bowl and mix well. Place spiralized zucchini on top and toss until well combined.
- Portion the pasta into two separate bowls and set aside while you make the cashew cheese.
For the Cashew Cheese
- Place all ingredients in food processer and pulse until you get a consistency that resembles grated parmesan cheese. Sprinkle on top of the pasta and serve.
COOKING TIPS
