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VEGAN PESTO ZUCHINNI PASTA WITH ROAST CHERRY TOMS

  • Prep Time
    10
  • Cook Time
    5
  • Serving
    2 People
  • Views
    221
Zucchini is such a versatile vegetable. Roast it, make it in to pasta, bake it into chips, stuff it, the possibilities are endless!
 
This recipe turns a classic which normally contains over 70g of refined carbohydrate, into a healthy, nutrition packed meal that will nourish your body and cells.
 
Our vegan basil pesto zucchini pasta, delivers a big punch of flavour and will keep you feeling full for hours with no spikes of blood sugar or crashes which you would experience with the classic pasta version.
 
Instead of parmesan cheese, try adding natural cashews soaked in hot water to your pesto. Blend with fresh basil leaves, toasted pine nuts, a clove of garlic, salt and olive oil.
 
Give it a go and be sure to let us know how you go!

Follow The Directions

Step

1

Preheat your oven to 200C/400F and place 10 cherry tomatoes on a tray. Coat in a small about of olive oil and season with salt. Cook for around 5-10 minutes. Wait till tomatoes blister but not burn.

Step

2

Boil water and cover 40g of natural cashew nuts. It's important not to use roasted cashews. Let them soak for around 10 minutes.

Step

3

Place 40g of pine nuts in a hot frying pan and lightly toast and remove and place in a food processor. Be careful not to burn.

Step

4

Add basil leaves, two tablespoons of olive oil, one garlic clove, a pinch of salt and drained cashews to the food processor and blend until broken down to the consistency of pesto.

Step

5

In a hot pan, add one tablespoon of olive oil and add spiralled zucchini. Cook for around 3-5 minutes until zucchini softens but still has a bite to it. You can use and electric spiraliser or do it by hand.

Step

6

Season with salt and then add pesto and stir through. Add cherry tomatoes and cook for a further two minutes.

Step

7

Remove and serve in a bowl. Garnish with pepper and fresh basil.

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