In

ZUCCHINI NOODLES TOSSED IN A FRESH BASIL AND CASHEW NUT PESTO

  , ,   ,

November 1, 2017

This bright and colourful pasta recipe is based on rustic complementary flavours that will wow your guests in their simplicity. Replace the parmesan with some nutritional yeast for a quick 'n easy vegan option.

Ingredients

1kg Food Lover's Zucchini noodles

2 tbsp Food Lover's Sigatnure Extra Virgin Olive Oil

1 1/2 cups Cherry tomatoes, halved

3/4 cup Basil pesto (below)

1/2 cup Parmesan

Freshly ground salt and black pepper

250g Food Lover's fresh basil leaves

250g Food Lover's fresh baby spinach leaves

1 1/2 tsp Food Lover's crushed garlic

1/2 cup Food Lover's Signature Extra Virgin Olive Oil

25g Food Lover's cashew nuts

Vegan option: 2 Tbsp Nutritional Yeast Flakes

50g Parmesan (optional)

Freshly ground salt and black pepper

Directions

Pesto:

1Place the basil leaves and baby spinach leaves in a food processor, on a medium speed, slowly add the olive oil until it forms a paste.

2Add the, garlic, cashew nuts, Parmesan and freshly ground salt and black pepper. If you are making a vegan option, add the Nutritional yeast for a cheesy flavour.

3Blitz on high until all the ingredients have combined and the pesto is a smooth consistency.

Zucchini Noodles:

1Heat a pan over a medium to high heat and place the zucchini noodles into the pan with the olive oil. Fry the noodles for 2-3 minutes, then add the halved cherry tomatoes and carefully stir through.

2Remove the pan from the heat and toss the pesto through the noodles, making sure to coat the noodles thoroughly.

3Place the noodles into a serving dish and sprinkle the Parmesan cheese over (optional).

00:00