FEATURED RECIPE: Zucchini Spaghetti

tytania
Wed, 24 Oct 2012 11:47:37 +0000
Italian, Quick Meals, Recipes, Vegetarian, Healthy, Low Calorie, Quick, Vegan

A great gluten and dairy free alternative to pesto pasta without missing any of the flavor. I came across this style of making “pasta” from tubular vegetables from the health book “Clean”. But after cooking it a few times, my own version appeared. I have made it several times in Italy in fact, and it always get four stars, which they don’t do to “butchered” italian recipes. I can promise its really delicious, and extremely quick to make.

Healthy/Vegan/Dairy free/Gluten free/Quick

Serves 2.

2 large Courgettes “noodled” with a Vegetable “noodle” maker (try gefu)

2 cloves of garlic, slivered

one red chilli finely chopped rounds

one shallot finely chopped

olive oil

2 tablespoons vegan pesto (see recipe)

four white button mushrooms, mandolin sliced

6 basil leaves, sliced

handful pine nuts

First put noodles in a bowl and add one teaspoon salt. Coat thoroughly and let sit five to ten minutes. Squeeze lightly to take out water and set aside. Meanwhile, take a chef pan and heat a couple tablespoons of olive oil in it, then add the shallot. Fry for three minutes, and then add garlic and chilli. Fry a couple more minutes, then add the zucchini noodles and the vegan pesto. Toss about three minutes and add mushrooms. Finally, add the basil and pine Nuts.