Ingredients:
Sauce:
1¼ cup water
1 cup macadamia nuts
1 tablespoon fresh lemon juice
2 teaspoons shoyu
1½ teaspoons garlic, minced
½ teaspoon raw apple cider vinegar
1½ teaspoons nutritional yeast (optional)
Pinch cayenne pepper
Sea salt to taste
Freshly ground black pepper to taste
Pasta:
1½ cups thinly julienned or grated carrots
2 cups summer squash thinly sliced with a vegetable peeler or spiralized
1 cup thinly julienned red pepper
2 teaspoons chopped fresh basil
2 teaspoons chopped fresh parsley
Directions:
1. Combine all sauce ingredients in a blender and blend until smooth.
2. Combine all pasta ingredients in a medium bowl and mix well.
3. Place pasta on 2 plates and top each one with ½ the sauce. Garnish with chopped macadamia or pine nuts.
Makes 2 servings