Zucchini Linguine With Curried Cashew Pesto Recipes

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ZUCCHINI PASTA WITH CASHEW PESTO (GLUTEN-FREE, ALMOST RAW)



Zucchini Pasta With Cashew Pesto (Gluten-Free, Almost Raw) image

I use a gadget called Tsumapro (spiral slicer) to make vegetable pasta, but you really don't need such a fancy tool. You could use a mandolin, vegetable peeler or good old knife. For more healthy gluten-free, low-GI, pesco-vegetarian recipes, please visit my blog: www.innerharmonynutrition.com.

Provided by InnerHarmonyNutriti

Categories     Vegetable

Time 20m

Yield 2 serving(s)

Number Of Ingredients 8

1/2 cup fresh basil leaf
2 garlic cloves
1/4 cup raw cashew nuts
1/4 cup extra-virgin olive oil
1 tablespoon lemons or 1 tablespoon lime juice
1 1/2 tablespoons nutritional yeast
2 zucchini
1/2 teaspoon salt

Steps:

  • In a food processor, mix all the ingredients except for zucchini and salt to make pesto.
  • Slice zucchini squash into pasta using a spiral slicer, mandolin or knife.
  • In a bowl, place zucchini pasta and salt and mix.
  • Add the pesto and mix.
  • Infuse love and serve!

Nutrition Facts : Calories 308.2, Fat 28.4, SaturatedFat 4, Sodium 603.1, Carbohydrate 11.1, Fiber 4.6, Sugar 5, Protein 6.5

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