Summer Vegetable Pesto Pasta
- Ready In:
- 35mins
- Ingredients:
- 16
- Serves:
-
2
ingredients
- 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)
directions
- 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!
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RECIPE SUBMITTED BY
VeggiePasta
United States
Momma to two beautiful Babies, Home-Maker, Future Physician, Friend, Daughter (amazing, I'd like to think), Big Sister, Auntie, Nutritional Therapy-trained Entrepreneur.