10-Minute Zucchini Pasta with Vegan Cashew Basil Pesto
10-Minute Zucchini Pasta with Vegan Cashew Basil Pesto could be just the gluten free, dairy free, paleolithic, and lacto ovo vegetarian recipe you've been looking for. One serving contains 399 calories, 9g of protein, and 35g of fat. This recipe serves 2 and costs $2.55 per serving. This recipe is liked by 181 foodies and cooks. Head to the store and pick up raw cashews, nutritional yeast, lemon juice, and a few other things to make it today. It works best as a side dish, and is done in approximately 10 minutes. It is brought to you by The Fitchen. With a spoonacular score of 100%, this dish is outstanding. If you like this recipe, you might also like recipes such as Vegan Cashew Basil Pesto, 15 Minute Creamy Cashew Sun-Dried Tomato Basil Pappardelle Pasta, and Homemade Spinach Pasta with Basil-Parsley-Cashew Pesto.
Servings: 2
Preparation duration: 10 minutes
Ingredients:
½ teaspoon black pepper
2 cups of fresh basil
2-3 garlic cloves
2 tablespoons lemon juice
pinch of nutmeg
¼ cup + 2 tablespoons nutritional yeast
¼ cup + 3 tablespoons quality olive oil
¼ cup of raw cashews
2 large zucchinis
Equipment:
food processor
bowl
Cooking instruction summary:
In a food processor, add garlic cloves, 3 tablespoons olive oil, pepper, and cashews. Process until smooth.Add nutritional yeast and salt and process to combine.Add basil and ¼ cup olive oil and process again.Finally, add lemon juice and process until combined.Set the pesto aside until you're ready to combine with zucchini noodles.Chop about ½" off both ends of the zucchini and spiralize. I recommend tearing the noodles into smaller pieces as you go, otherwise you'll end up with a "Lady and the Tramp" situation on your hands when you try to eat your pasta!Once you've finished spiralizing, add zoodles to a large bowl and mix in the pesto until well-coated.Serve and enjoy!
Step by step:
1. In a food processor, add garlic cloves, 3 tablespoons olive oil, pepper, and cashews. Process until smooth.
2. Add nutritional yeast and salt and process to combine.
3. Add basil and ¼ cup olive oil and process again.Finally, add lemon juice and process until combined.Set the pesto aside until you're ready to combine with zucchini noodles.Chop about ½" off both ends of the zucchini and spiralize. I recommend tearing the noodles into smaller pieces as you go, otherwise you'll end up with a "Lady and the Tramp" situation on your hands when you try to eat your pasta!Once you've finished spiralizing, add zoodles to a large bowl and mix in the pesto until well-coated.
4. Serve and enjoy!
Nutrition Information:
covered percent of daily need
