Zucchini Noodles with Basil Pesto and ‘Kinda Parmesan’

After the interview with the lovely team at A Vegan Smiles, I was excited to try the Kinda Parmesan in the March Vegan Box! Sure enough, its tasty! I teamed it up with some raw zucchini noodles and basil pesto, but I imagine it would be great sprinkled on anything from salads to baked potatoes to steamed vegetables. This is a really easy take on a traditional pasta that is light, fresh and delicious.

 

Ingredients-

  • 6 medium size zucchini
  • 1 tablespoon of olive oil
  • 1 teaspoon of lemon juice
  • ½ teaspoon of salt
  • ½ cup fresh basil chopped
  • ¼ cup sun dried olives chopped
  • ¼ cup sun dried tomatoes soaked, drained and chopped

Use a spiralizer to make zucchini noodles (You can use a regular vegetable peeler to make long strips if you don’t have a spiralizer)

Place the zucchini noodles in a bowl and combine with all the other ingredients and mix gently to combine.

Divide the pasta mixture evenly into bowls.

Top with a dollop of Pesto and a good sprinkle of Kinda Cheese.

 

Simple Basil Pesto-

  • 2 cups tightly packed fresh basil
  • 1/2 cup of walnuts
  • ½ cup of pistachios
  • 1 to 2 cloves garlic
  • 1/2 cup of olive oil
  • 1 teaspoon of salt and freshly ground pepper to taste
  • 2 tablespoons lemon juice
  • 3 tablespoons nutritional yeast

Process all pesto ingredients in a food processor until smooth and creamy. Season to taste, it may need a touch more salt or lemon to your liking.

 

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