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