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4.34 from 9 votes

Creamy Tomato Sauce with Zucchini Noodles

Prep Time10 mins
Cook Time40 mins
Total Time50 mins
Course: Dairy Free, Gluten Free, Grain Free, Paleo, Specific Carbohydrate Diet Legal, Vegan, Whole30
Servings: 4


Creamy Tomato Sauce

  • 600 grams tomatoes (approx 10 plum tomatoes)
  • 3 cloves garlic
  • 1 tbsp olive oil
  • 2/3 cups raw cashews (Soaked for 10 minutes in boiling water and then drained)
  • 2 tbsp tomato paste
  • 1/4 tsp chili flakes
  • 1/4 tsp salt


  • 4 zucchini spiralized
  • 1/4 tsp salt

Optional Additions

  • 1 cup spinach
  • 3/4 cup shredded chicken
  • 1/2 cup cooked prawns


  • Preheat the oven to 175 degrees Celsius (350 degrees Fahrenheit)
  • Place the tomatoes and garlic cloves in a baking dish, drizzle in the olive oil and bake in the oven for 30 minutes until blistered and tender. 
  • Once the tomatoes are done baking, in a high speed blender or food processor combine the cashews, tomato paste, roasted tomatoes, garlic cloves, chili flakes and salt. Blend for a few minutes until the sauce is completely smooth and there are no bits of cashew left. 
  • In a large skillet on medium heat add the zucchini noodles, half of the sauce and sprinkle with salt.  Cover the pan and let everything cook for 8-10 minutes depending on the thickness of the noodles. Add more sauce if required. The zucchini should be cooked through but still crisp, make sure you don't overcook them otherwise it will turn to mush. If you are adding in chicken, spinach etc add it in with about 2 minutes left of cooking time just so that it warms through. 
  • Serve the pasta topped with fresh parsley, basil or chili flakes. Enjoy!