I’m sure you would be no stranger to “zucchini pasta”! It’s been trending all over the world along with our mates: kale, spirulina and green smoothies. It makes the perfect substitute for any pasta dish, instantly reducing the carbohydrate content and adding an abundance of nutritional value to what was once a nutrient poor, carb rich, dish. I’ve been gluten free for over three years now and initially I tried gluten free pastas in the early stages of my diet overhaul, but then I fell in love with Zucchini as a substitute and needless to say; I haven’t looked back!
This simple yet delicious substitute paired with your favorite sauce is more than enough to satisfy and keep your Italian comfort cravings at bay.
I’ll often have this twice a week with a variety of sauce and protein combinations. Today I’m sharing a very simple go-to Basil Pesto Pasta that can be made in less then 10 minutes. I’ve kept it simple, you can have it alone or add some chicken, tomato and olives for a heartier flavoursome meal.
Note* I use a spiralizer to make the zucchini noodles; you can also use a vegetable peeler or a grater.
2 medium Zucchinis
1 cup fresh basil
½ cup raw cashews
¼ cup olive oil
1 clove of garlic
pinch of sea salt
pinch of ground pepper
1 tbs goats cheese.
Use a spiralizer, grater or peeler to prepare the noodles; set aside.
In a small food processor ( I use my Nutri Bullet) place the remaining ingredients with 1 tbs of water to help mix. Pulse until a pesto is formed.
Mix into noodles and serve.
* Note* You can eat the Zucchini raw or steamed. I don’t often like to use a microwave but it’s a great way to instantly heat your noodles if wanting them warm. Add 1 tbs water to the bowl of zucchini and cover with cling wrap. Pierce two holes with a fork and place in the microwave for two minutes.