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Are you a pasta lover but are gluten intolerant? If so, this Gluten-Free Zucchini Tagliatelle with a Cashew Cream sauce is the perfect dish for you. This is also a great dish for people with Celiacs Disease and has many other advantages. This dish is made from vegetables and nuts and provides us with many vitamins and minerals, much more so than a typical pasta recipe. The majority of these nutrients are antioxidants helping to reduce some environmental impacts on our bodies (like exposure to UV rays and cigarette smoke). This dish helps cells from deteriorating rapidly and prematurely. 

  • Rich in vitamins and minerals 
  • Low in carbohydrates 
  • Increase in vegetable consumption 

What’s more, this Zucchini Tagliatelle with a Cashew Cream Sauce is proof that nut creams are not just for spreading but are also good for sauces or as a salad dressing.

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Gluten-Free Zucchini Tagliatelle With Cashew Sauce

Course Tags Main Course
Coisine Tags Italian
Keyword carbohydrates, cashews, pumpkin, zoodles
Total Time 25 minutes


For the pasta

  • 2 small Zucchinis
  • 150 gr Green Olives
  • 1 Chive Onion (the green part)
  • Black Pepper (to taste) 

For the sauce

  • 75 gr raw Cashews
  • 1 tbsp Cashew Cream
  • 1/4 cup water
  • 2 tbsp Olive Oil
  • Fresh Rosemary (to taste)
  • Fresh Basil ( to taste)
  • 1 tbsp Lemon juice
  • 1 tbsp raw Honey
  • 1/2 tbsp salt
  • 1/4 Onion
  • 1 Garlic clove


  1. To start making your Zucchini Tagliatelle, start by making the sauce. Let the Cashews soak in water for about 2 hours, then drain and wash them again.

  2. Add the cashews to the food processor or blender along with the water, olive oil, fresh herbs (rosemary and basil), onion, garlic, honey, lemon juice, and salt. Mix together until you get a slightly thick creamy texture.

  3. For the pasta, peel the Zucchini from the top to the bottom making 1cm thick strips. If you want to eat the Zucchini Tagliatelle cold sprinkle some salt on top and let sit for 1 hour. However, if you would like to eat them warm, boil a pot of water and blanch the strips for 5 seconds.

  4. No matter which option you choose, drain the Zucchini well and set them aside in a bowl along with the green chives (which have been finely chopped).

  5. You can serve the pasta with the sauce directly on top, or you can mix them together beforehand using the pot where you blanched the Zucchini strips. Make sure to drain the water out if you already haven’t done so. Then mix the blanched Zucchini strips, chives, and cashew sauce together in the pot until everything is combined well.


Chefs trick, if you want to give this pasta a special touch, heat the pasta again for 2 minutes, remove it from the heat and add a little black pepper to taste, and serve it with some fresh basil, olives and chopped cashews on top.

If we’ve won you over with this Zucchini Tagliatelle don’t miss out on these other similar recipes:

Quinoa Sushi with Peanut Butter 

Sweet Potato Noodles with Peanut Sauce 

Zoodles with Bolognese Sauce 

Grilled Chicken with Sweet Peanut Sauce 


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