Summer Vegetable Pesto Pasta Recipes

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SUMMER VEGETABLE PESTO PASTA



Summer Vegetable Pesto Pasta image

Yummy and absolutely guilt-free, this pesto "pasta" had way less calories compared to a bowl of traditional pesto pasta. A perfect vegan meal, side dish, paleo meal, or just for fun meal. I used the VeggiePasta 4-Blade Vegetable Spiralizer to make my vegetable "pasta". Got it off amazon.com. Quite the portable/handy tool! Recipe taken from VeggiePasta Recipe Book.

Provided by VeggiePasta

Categories     Vegetable

Time 35m

Yield 2 serving(s)

Number Of Ingredients 16

4 medium zucchini, peeled and spiral sliced (I use the VeggiePasta 4-Blade Spiralizer I found on Amazon.com)
1 cup asparagus, chopped
2 tablespoons extra virgin olive oil (EVOO)
1 cup cremini mushroom, chopped (or your favourite in-season mushroom)
1/2 cup frozen peas (omit for Paleo)
1/2 cup cherry tomatoes, halved
1 cup raw cashews
4 cups boiling water
1 tablespoon lemon juice
1 garlic clove, chopped
2 tablespoons fresh basil, chopped
1/4 teaspoon sea salt
1/8 teaspoon black pepper (to taste)
1/8 teaspoon ground nutmeg (to taste)
1 tablespoon toasted pine nuts (to garnish)
1 tablespoon fresh basil (to garnish)

Steps:

  • Boil the water in a kettle or on stovetop, and soak the cashews in the boiling water for maximum of half an hour. [Soaking the cashews breaks down phytic acid and allows for proper digestion. It also neutralizes enzyme inhibitors, making digestion a whole lot easier.).
  • Pour some of the water into a large saucepan and place the zucchini noodles in the water for about 2 minutes.
  • Drain the noodles and place on a baking tray lined with parchment paper. [This helps to drain excess water].
  • Sauté the mushrooms in a little olive oil for about 4 minutes (must not exceed medium heat).
  • Remove the cashews from the water and drain. Keep the sack water to one side.
  • Place the cashews in a blender (or food processor) with 1 cup of the soak water. Add in the lemon juice, nutmeg, basil, salt, pepper and garlic. gently pulse until everything is well combined and smooth.
  • Serve sauce over the pasta. Bon appetite!

Nutrition Facts : Calories 675.3, Fat 49.9, SaturatedFat 8.8, Sodium 401.4, Carbohydrate 48, Fiber 10.3, Sugar 18.2, Protein 21.4

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