Zucchini Pasta With Cashew Basil Pesto - Raw Food Magazine

Zucchini Pasta With Cashew Basil Pesto

Votes: 1
Rating: 5
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Rate this recipe!
Votes: 1
Rating: 5
You:
Rate this recipe!
Print Recipe
Zucchini Pasta With Cashew Basil Pesto
Serves
Serves
2
2
Level
Level
Easy
Easy
Ingredients
Ingreds.
9
9
Total
Total
10min
10min
Votes: 1
Rating: 5
You:
Rate this recipe!
Votes: 1
Rating: 5
You:
Rate this recipe!
Print Recipe
Zucchini Pasta With Cashew Basil Pesto
Serves
Serves
2
2
Level
Level
Easy
Easy
Ingredients
Ingreds.
9
9
Total
Total
10min
10min

If you haven’t tried zucchini pasta yet, now is the time! It’s basically like the pasta you probably grew up eating, except better in every possible way.

For instance, it’s gluten free, it’s raw, and it’s vegan. That means that most anyone can enjoy it. And they will enjoy it, because the texture is great and the flavor… well the flavor is what you make of it. In this zucchini pasta, the flavor is all about basil pesto with a cashew base! With a bit of nutritional yeast for some extra zing and plenty of garlic to keep away colds and vampires, this is a quick and easy meal you can whip up in just 10 minutes or so!

If you haven’t tried zucchini pasta yet, now is the time! It’s basically like the pasta you probably grew up eating, except better in every possible way.

For instance, it’s gluten free, it’s raw, and it’s vegan. That means that most anyone can enjoy it. And they will enjoy it, because the texture is great and the flavor… well the flavor is what you make of it. In this zucchini pasta, the flavor is all about basil pesto with a cashew base! With a bit of nutritional yeast for some extra zing and plenty of garlic to keep away colds and vampires, this is a quick and easy meal you can whip up in just 10 minutes or so!

Ingredients
Servings:
Units:
Directions
Prep
10 min
Total
10 min
Cashew Basil Pesto
  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. Add basil and ¼ cup olive oil and process again.
  3. Finally, add lemon juice and process until combined.
  4. Set the pesto aside until you’re ready to combine with zucchini noodles.
Zucchini Pasta
  1. 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!
  2. Once you’ve finished spiralizing, add zoodles to a large bowl and mix in the pesto until well-coated. Serve and enjoy!
Nutritional Information (per serving)
Calories: Fat: Carbs: Protein:

Zucchini Pasta with Cashew Basil Pesto FTR

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Votes: 1
Rating: 5
You:
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Jordan and Clark Cord

Chef: 

I’m Jordan – I spend 93% of my free time in the kitchen. I work nights at an awesome bowling alley. I am a fruit freak and I love seafood far too much to live in a land-locked state. My hobbies include trying new restaurants and drinking wine with my other half, Clark. Together, we make up the team at The Fitchen.

 

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