Zucchini Pesto Pasta
Prep time:
Cook time:
Total time:
yield: 1
- 2 zucchinis
- 5 medium mushrooms
- Splash of olive oil, for cooking
- 1 tablespoon coriander pesto
- 1 tablespoon macadamia oil
- ½ lemon
- ½ tablespoon pine nuts
- 1 tablespoon parsley leaves
- ¼ cup goats cheese - optional
- Salt and pepper, to taste
- Wash, top and tail zucchinis
- Use a vegetable spiraliser or peeler to make ‘pasta’ from the zucchinis
- Repeat with both and set aside
- Wash and thinly slice mushrooms
- Heat a frypan over medium-high heat
- Add oil
- Add mushrooms and cook until browned
- Remove from heat and set aside
- Whilst mushrooms are cooking, finely chop parsley
- Add pesto, macadamia oil and lemon juice to the zucchini ‘pasta’ and coat well
- Add remaining ingredients, season and combine to serve
For a different taste, toast the nuts in a dry frypan over med-high heat for a few minutes.
Allow to cool slightly and add to the recipe.
Recipe by Nadia Felsch at https://nadiafelsch.com/2013/11/05/zucchini-pesto-spaghetti/
3.4.3177