If you ever need a light late night dinner or want pasta without a carb overload, this recipe is perfect. Made completely from vegetables, nuts, yeast and a little oil, it’s a great way to get a vegetable intense dinner. This recipe is a great source of dietary fiber, which your gut will love you, and is a low glycemic index recipe, which is great for those out there with diabetes. Plus it’s yummy!
Recipe serves: 4
¼ cup of pine nuts
½ cup of olive oil
1 bunch of basil
1 clove of garlic, minced
Salt and pepper to taste
In a food processor, blend all ingredients until a consistency you desire is reached, add more oil if desired to thin, then set aside.
(Vegan option; you can always buy your favorite brand of Parmesan if you prefer)
¾ cup of cashews
3 Tbsp. of nutritional yeast
1 Tbsp. of turmeric
Salt to taste
Place all the ingredients into a food processor and blend till the desired consistency, and then set aside.
2 large zucchini
2 large yellow squash
1-16oz container of button mushrooms
1-10oz container of grape tomatoes, cut in half
2 cloves of garlic minced
Use a mandoline with a julienne attachment to give long, thin strands of zucchini.
Cut the length-wise of the zucchini in half.
Being careful and aware of your fingers, grate the zucchini.
If you do not have a mandoline, it is not required. Just use your knife skills to cut the zucchini into julienne, example below.
Sauté mushrooms and garlic in a large sauté pan that is lightly coated in olive oil. Cook until mushrooms are half cooked; add in zucchini and squash noodles. Sauté until zucchini and squash are cooked al dente (cooked firm to the bite). Add in pesto to coat veggies. Stir in cherry tomatoes. Plate the “pasta” and top with dairy-less Parmesan. Enjoy!