Creamy Tomato Fettuccine

• 3/4 cup (90 g) cashews, soaked 2 hours
• 3/4 cup (175 ml) water
• 3 tablespoons (21 g) sun-dried tomato powder (see Notes)
• 1 1/2 tablespoons (6 g) fresh oregano or 1 1/2 teaspoons dried
• 1 1/2 tablespoons (4 g) fresh basil or 1 1/2 teaspoons dried
• 1 tablespoon (15 ml) lemon juice.
• 1 tablespoon (15 ml) olive oil
• 1 tablespoon (20 g) agave nectar
• 1 clove garlic
• 1 1/2 teaspoons sea salt
• 1/4 teaspoon crushed red pepper (optional)
• 6 medium-size zucchini, peeled
• 3 tomatoes, diced
• 2 tablespoons (7 g) finely chopped thyme
• Freshly ground pepper to taste (optional)

1. To Make the Sauce:
2. Process all the ingredients in a blender until very smooth.
3. To Make the Noodles:
4. Use a mandoline to slice the zucchini into long, flat strips (a).
5. Stack the strips, and with a knife slice the zucchini into fettuccine-like ribbons (b).
6. To Assemble:
7. In a large bowl, very gently combine the sauce and noodles, using only enough sauce to coat the noodles.
8. You may have extra sauce left over.
9. Garnish with the diced tomatoes, finely chopped thyme, and freshly ground pepper.

cashews, water, tomato powder, fresh oregano, fresh basil, lemon juice, olive oil, nectar, clove garlic, salt, red pepper, zucchini, tomatoes, thyme, freshly ground pepper

Taken from www.cookstr.com/recipes/creamy-tomato-fettuccine (may not work)