Creamy Sun-Dried Tomato Zucchini Fettuccine

• Fettuccine
• 3 large zucchinis (courgette)
• Creamy Sun-Dried Tomato Sauce
• 3/4 cup cashews (soaked 2 hrs, optional), rinsed
• 1 cup water
• 1/4 cup packed sun-dried tomatoes
• 1 tbsp extra virgin olive oil
• 1/2 fresh lemon, juice
• 2 garlic cloves
• 2 tbsp fresh chives (1 tsp dried)
• 2 tbsp fresh basil (1 tsp dried)
• 2 tbsp fresh thyme (1 tsp dried)
• sea salt and black pepper, to taste
• pinch of cayenne (optional)
• Extras:
• Fresh chopped tomato, sun-dried tomato, fresh thyme and chives, chopped olives

1. Feed the zucchini through a vegetable spiralizer or mandolin to form zucchini curls or ribbons, or slice thinly with a vegetable peeler into thin strips.
2. In a high speed blender, blend all cream ingredients until a smooth consistency forms. You can blend for a few minutes to warm the sauce up if desired.
3. Lightly saute or dip zucchini fettuccine in boiling water to heat up the noodles.
4. Toss the fettuccine with the sauce and garnish with extras.

tomato sauce, cashews, water, tomatoes, extra virgin olive oil, fresh lemon, garlic, chives, fresh basil, thyme, salt, cayenne, extras, tomato

Taken from www.epicurious.com/recipes/member/views/creamy-sun-dried-tomato-zucchini-fettuccine-53008421 (may not work)