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Tomato Basil Cream Sauce with Squash Noodles


On a scorching hot summer day, serve the sauce with raw summer squash noodles. No stove, just a box grater, cutting board, and a knife. Simple enough.

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  • Tomato Basil Cream Sauce
  • 1 1/4 5 1/4 quarts or 5 cups
  • 2 1/2 2 1/2 1/2 pounds ripe tomatoes
  • 1/2 1/2 1/2 cup packed fresh basil leaves
  • 3/4 3/4 3/4 cup raw cashews
  • 1/4 1/4 1/4 cup raw pine nuts
  • 1 1 1 tablespoon extra-virgin olive oil
  • sea salt (to taste)
  • Summer Squash Noodles
  • 4 about 4 servings
  • 1 1 1 zucchini
  • 1 1 1 yellow squash


Adapted from


Step 1

To make raw summer squash noodles, all you’ll need is a box grater and a sharp knife—that’s it.

Using the wide blade on the side of a box grater, carefully slide the long-edge of the squash (from bottom to top) along the blade or, use a mandoline. Make wide strips on one side of the squash just until the seeds appear, then rotate the squash to the opposite side and repeat. Do the same on the remaining two sides then repeat with the other squash. Once all the squash is cut into wide strips, stack a few of the strips and with a sharp knife, carefully cut the squash into 1/4-inch-long fettuccine-style noodle strips. Repeat with the remaining squash.

To assemble the dish: For each serving, combine about a cup of zucchini noodles and with a few spoonfuls of raw tomato basil cream sauce, enough to thoroughly coat the noodles. Garnish with fresh cherry tomatoes, chopped basil, and pine nuts.

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