Pesto Zoodles w/ MyFruit
Servings
4-5
servingsPrep time
10
minutesCooking time
25
minutesCalories
280 - 285
kcalIn this quick and healthy vegan dish, zucchini noodles, or "zoodles," take the place of regular spaghetti and have fewer calories and are gluten-free. To achieve the finest results, combine the zucchini pasta with the basil pesto sauce before serving.
Ingredients
5 -6 pcs 5 -6 Zucchini (2 1/4-2 1/2 pounds total) medium, trimmed
3/4 tsp 3/4 Salt, divided
1 cup 1 Fresh Basil Leaves packed
1 clove 1 Garlic, crushed and peeled
1/3 cup 1/3 Unsalted Cashews
2 - 3 tbsps 2 - 3 Lemon juice
2 tsps 2 Nutritional yeast
1/2 tsp 1/2 Pepper ground
1/4 cup 1/4 Extra-virgin olive oil, divided
1 cup 1 Grape Tomatoes, halved
Directions
- Slice the zucchini lengthwise into long, thin strands or strips using a vegetable peeler or a spiral slicer. If slicing vegetables, stop when you get to the center seeds (seeds make the noodles fall apart). Add 1/4 teaspoon salt to the zucchini "noodles" in a sieve. After letting the water drain for 10 to 15 minutes, gently squeeze the excess water out.
- Meanwhile, blend nutritional yeast, basil, garlic, cashews, lemon juice, pepper, the final 1/2 teaspoon of salt, and nutritional yeast in a food processor. After coarsely chopping, pulse while occasionally scraping the sides. Add 1/4 cup oil while the motor is running and process until thoroughly blended. Place aside.
- In a big skillet over medium-high heat, warm the last tablespoon of oil. When the noodles are cooked, add the drained zucchini and gently mix for 2 to 3 minutes. Place in a large bowl. Tomatoes and pesto are added. Gently blend by tossing.
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