Alfredo Zoodles with Cherry Tomato Tapenade

This raw veggie-forward dish is packed with fresh seasonal flavors and is easy to make for weeknight dinners. Photo by Amy Robb.

Serves 4

Ingredients

For the cherry tomato tapenade

2 cups diced cherry tomatoes

1 cup diced green onions

1/4 cup minced fresh basil

2 tablespoons olive oil

1 tablespoon agave

1 teaspoon garlic, minced

Salt and pepper to taste

For the alfredo sauce

2 cups cashews, soaked

1 teaspoon garlic powder

1-1/2 teaspoons onion powder

1 teaspoon olive oil

1 teaspoon agave

Pinch nutmeg

Salt to taste

1/4 cup water

4 zucchini

Fresh basil, chopped

Pine nuts, chopped

Instructions

To make cherry tomato tapenade: Toss all ingredients together and marinate them in the dehydrator at 115° for 20 minutes.

To make alfredo sauce: Blend all ingredients together until smooth and creamy. Taste and adjust seasoning if necessary.

To serve: Cut zucchini into noodles using a spiralizer. Toss with two tablespoons of alfredo sauce and warm in the dehydrator set at 115° for 10 minutes. Remove from dehydrator and top with cherry tomato tapenade, basil and chopped pine nuts.

Serve finished zoodles alongside a green salad tossed with your favorite vinaigrette.