Ciao Bellas.

Whole foods. Peaceful mind. Nature inspired creations.

zoodles with pesto

zoodles with pesto

My Italian roots inspire a lot of my dishes, and when I found out that nutritional yeast can be used as a substitute for cheese, my imagination ran wild! These "noodles" with pesto remind me a lot of childhood, except without the sore tummy from the cheese afterward. This recipe serves two people.

Pesto Ingredients:

  • 1 + 1/2 cup of basil
  • 1/3 cup of extra virgin olive oil
  • 1/3 cup of nutritional yeast
  • 1 cup of walnuts
  • 1/4 cup of water
  • juice from 1 lemon (about 2 tablespoons)
  • 2 cloves of garlic, minced

Pesto Directions:

Blend basil, olive oil, nutritional yeast, walnuts, lemon and garlic. Add water to preferred consistency.

Pasta Ingredients:

  • 2 zucchinis (1 per person)
  • 3/4 cup of diced cherry tomatoes
  • 1/2 red pepper, diced
  • 1/2 cup of diced olives (omit if you don't like olives!)
  • 1 tablespoon of extra virgin olive oil

Pasta Directions:

Use a spiralizer to turn the zucchini into noodles (it's like magic!)

If you don't have a spiralizer, you can slice them using a peeler and then cut into thin noodles.

Use a tea towel to take some of the moisture out of the noodles.

On high heat, add the noodles onto a pan with olive oil and cook for about 5 minutes with tomatoes, pepper and olives.

Mix in pesto or pour it on top. You might have to add a bit of water.

Serve with fresh basil.

Mangia!

 

 

 

real cheese, please. how to work around a non-vegan partner.

real cheese, please. how to work around a non-vegan partner.

sweet side potato fries

sweet side potato fries

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