This is my new favorite way to eat zucchini! It’s delicious, super quick, and healthy. Everyone loves recipes for pasta and this is a healthy alternative and it has it delicious cream sauce with avocado and cashews so it has some healthy fats instead of butter and oil. 
So before you start, you will need a pasta maker. There are a few options out there like this one on eBay, or this can fit more sizes of veggies. But I opted to buy a simple julienne peeler since it has other uses too.
Ingredients:
- 1 large zucchini or 2-3 if feeding 4 or more people
- 1/2 cup cashews – soaked in water for about 30 minutes
- 1 avocado
- half a clove of garlic
- juice of 1 lemon
- 1/2 cup of water or more if needed to create correct consistency
- 1/4 teaspoon of Mediterranean sea salt
- 1/4 teaspoon of pepper
- 6-8 fresh basil leaves
- tablespoons olive oil
- half a handful of fresh parsley
Start with soaking the cashews in a bowl of water and set that aside for about 30 minutes.
Cut the ends off your zucchini and then slice them with your choice of slicer. Here is what mine looked like after using the julienne peeler a few times. 
I did not julienne the center meat and seeds, that part goes in the compost. Place the zucchini noodles in a strainer in the sink to let the excess water drain out while you prepare the sauce.
So I have yet to upgrade my little mini food processor but this was still an easy one to make. Here is what mine looks like.
How to make cream sauce for pasta: you basically throw the remaining ingredients into the food processor and let it go until you have a nice sauce with the consistency you prefer. I like it a little thick but you may want it thinner. So once it is all well blended just add a little more water and lemon juice to thin it out. Way to easy! 
This dish is now ready to eat as is, or you can warm your noodles by steaming them for 5 minutes on the stove.
This would go perfect with some grilled chicken breast for the non-vegans, or a beet salad!
Paleo Vs. Vegan 