Pesto Zucchini Noodles
These Pesto Zucchini Noodles... or also known as Zoodles are exciting to make but require a fun little tool called a spiralizer!
Equipment
- food processor or blender
- stove
- spiralizer
Ingredients
PESTO INGREDIENTS
- 1 cup sprouts
- 1 cup spinach
- ½ cup arugula
- ½ cup basil
- 1 clove garlic
- 2 tbsp lemon juice
- 1 tbsp nutritional yeast
- sea salt and cracked pepper to taste
- olive oil
ZOODLES INGREDIENTS
- 1 pound shiitake mushrooms (sliced)
- asparagus (trimmed and cut into 1" bits)
- cherry tomatoes
- 2 cloves garlic cloves (minced)
- sugar snap peas ~trimmed
- olive oil
- 1 yellow zucchini
- 2 green zucchini
Instructions
PESTO INSTRUCTIONS
- Put all ingredients into the food processor and process on high gradually adding in olive oil till the mixture runs smooth.
- Taste for seasoning and adjust to your taste!
ZOODLES INSTRUCTIONS
- In a pan add olive oil and olive and garlic.
- Sauté until fragrant ( takes NO TIME), add shiitakes and let sit for 1 minute.
- Add asparagus and sugar snaps and toss everything together until veggies start to wilt. Add a splash of more olive oil if necessary and season to taste. I added the tomatoes at the very end to just soften. Set aside.
- With your spiralizer firmly attached to the countertop, start spiralling. Watch that your noodles don't become too long. Break them off so they are about as long as spaghetti noodles.
- Once done add in your pesto to coat noodles and add in the veggie mixture. You can add a sprinkling of nooch (nutritional yeast) on top for a cheesy flavour or whip up a batch of vegan parmesan.