Pesto with Zucchini Noodles

The greenest pasta you’ve ever seen, guaranteed. Remember those pesto cubes I made and froze a month ago? This is where they come in handy! I defrosted about 3 and mixed them together with some chopped spinach and extra virgin olive oil to make a sauce for this glorious dish. Meant I didn’t need to get the food processor out and the whole thing only ended up taking about 15 minutes! Perfect.

 

The stats:

Approximate cost to buy everything: $10

Will serve: 3 people

Time taken: 15 minutes, add 10 if you need to make your pesto from scratch.

The protein, iron and calcium I’m not getting from meat? Plenty of iron and some calcium. If you want to add some vegan protein (there is some in the pesto), I’d recommend popping in some more nuts – toasted almonds etc – some chickpeas or lentils, or some beans. I reckon edamame (soybeans – squishy, green, awesome) would go great.

 


 

Ingredients

 

Sauce
1/4 cup extra virgin olive oil
1/2 cup vegan pesto (check – traditional pesto contains parmesan – parmesan is made using animal rennet so is not even vegetarian – homemade is best anyway 😁)
2 tbsp chopped spinach
Sprinkle salt and pepper
1 large handful basil, torn
Sprinkle mint leaves
1/4 cup toasted pine nuts

 

Pasta

3 medium zucchini/courgettes

 

Method

Spiralise your zucchini into noodles. Take any leftover bits you can’t fit in the spiraliser and chop them up into rounds.

Place chopped zucchini into a large frying pan and drizzle with olive oil. Cook on max heat for 5 minutes or until charred. Remove from heat.

Stir pesto, olive oil, chopped spinach and basil in. Add zucchini noodles and toss to coat.

Serve sprinkled with salt and pepper, some extra basil, the pine nuts and a few fresh mint leaves!

 

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