Apologies if you missed your weekly dose of Nida's wonderful posts yesterday! Here it is, albeit a little late. I personally love pesto- I use it quite often at home in my pasta meals. I have not tried it with zucchini pasta however and would love to see what the textures come together as! The crushed cashews with garlic sound like a really tasty inclusion eh?! W.P
One of my first posts here was about fettucino alfredo using zucchini noodles. I make a return to zucchini here by showing you a little switch up, one that is delicious, savory, tangy, bright, crunchy. Omit the mushrooms if they don't suit you and feel free to add sliced cherry tomatoes!
What you need:
2 large zucchinis, peeled into noodles on a spiral slicer, mandoline, or cheese grater
1 1/2 sliced shitake mushrooms, thrown together with a little bit of extra virgin olive oil and tamari
How to make:
To make the pesto: pulse all the ingredients together in your food processor until it reaches the consistency and flavour you want. Toss with your noodles and add the mushrooms on top.
You can also pulse some cashews with fresh garlic to mimic parmesean cheese and sprinkle on top!
Hat tip: Skinny Limits
hAPPY eATING & kEEP sMILING
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