Zucchini Pesto Pasta
Prep time: 
Cook time: 
Total time: 
yield: 1
 
Ingredients
  • 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
Instructions
Zucchini
  1. Wash, top and tail zucchinis
  2. Use a vegetable spiraliser or peeler to make ‘pasta’ from the zucchinis
  3. Repeat with both and set aside
Mushrooms
  1. Wash and thinly slice mushrooms
  2. Heat a frypan over medium-high heat
  3. Add oil
  4. Add mushrooms and cook until browned
  5. Remove from heat and set aside
  6. Whilst mushrooms are cooking, finely chop parsley
Assembling the salad
  1. Add pesto, macadamia oil and lemon juice to the zucchini ‘pasta’ and coat well
  2. Add remaining ingredients, season and combine to serve
Notes
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/