Indulge in the flavors of traditional pesto pasta without the guilt of carb-heavy noodles. This vegan rendition swaps out pasta for zucchini noodles, creating a light and refreshing dish thats perfect for any occasion.
Ingredients:
- 200g zucchini noodles
- 1 cup fresh basil leaves
- 1/4 cup raw cashews
- 2 tablespoons nutritional yeast
- 2 cloves garlic
- 2 tablespoons lemon juice
- 3 tablespoons extra virgin olive oil
- Salt and pepper to taste
Instructions:
In a food processor, blend basil, cashews, nutritional yeast, garlic, lemon juice, olive oil, salt, and pepper until smooth, forming the pesto sauce
In a pan over medium heat, saut zucchini noodles until just tender, about 3-5 minutes
Toss the zucchini noodles with the prepared pesto sauce until well coated
Serve immediately, garnished with additional basil leaves if desired
No comments:
Post a Comment