You don’t have to have a spiralizer to make zucchini pasta, I use a julienne tool which works just as well if you are cooking for just yourself or a few other people. For the most part I don’t like to eat cold, raw zucchini so I sauté it very quickly in a pan so it tastes just like normal pasta, or better!
An ingredient that I started using only since swapping dairy is nutritional yeast, which you can buy at whole Foods or even Ocado here in London. The brand I buy is called Marigold. Nutritional yeast is mustard coloured flakes and the taste is nutty, cheesy and creamy so it’s the perfect ingredient to add a cheesy flavour and texture to anything you cook. Most nutritional yeast you buy in stores have added vitamin B12 which is great for vegans.
- 1 cup fresh basil
- 1/2 cup pine nuts or almonds
- 3 tbs nutritional yeast
- 1 clove garlic (optional)
- a pinch of sea salt
- high quality olive oil (not necessary but will add to the Italian flavour)
- approx. 2 small zucchinis per person
- arugula and semi-sundried tomatoes
Pulse all the ingredients for the pesto in a food processor. You can then either add in some olive oil when you are mixing it all together, or pour some to cover the pesto when you store it so it stays green longer.
The way I made what you see in the picture is that I heated up the zucchini quickly in a pan with the pesto and then added some home made semi sun dried tomatoes and arugula. If you want more protein in your meal you can add some hemp seeds for a vegan option or obviously serve it as a side to white fish or chicken. Btw of course I don’t always make my own pesto! If you buy it ready-made just makes sure it’s a high quality one that doesn’t expire in 5 years.