Raw Zucchini Pesto Pasta – NourishAndInspireMe

I went to Ace’s Living Food cooking class in Melbourne last year, which I highly recommend by the way! Ace focuses on Raw foods and we learnt all sorts of food preparation techniques such as dehydration, fermentation, soaking and sprouting. It was amazing! Imagine a class where they feed you dish after dish of amazingly yummy, healthy food that leaves you feeling so high by the end of the day! I almost want to take the class again! I swear my body was buzzing with gratitude after it. Amongst the amazing food we tried, raw zucchini pasta was probably the easiest food to prepare (you know i’m all about easy cooking!). It’s such a practical dish for anyone to make, even if you don’t have a vegetable spiralizer, all you need is a vegetable peeler. At first the thought of using zucchini strips as pasta is a bit weird but now I almost prefer it to actual pasta! The zucchini strips are so light, fresh and yummy I could eat this pasta every day! You could use this recipe as a side dish or a main and add extra ingredients to it to “beef” it up. It would also be perfect for a detox program (maybe minus the nutritional yeast) and totally satisfying with good fats and greens.

What you’ll need:

Avocado pesto sauce: 

Serves 4

• 1 large avocado
• 1/4 cup raw cashews (soaked for at least 1-2 hours)
• ½ tsp nutritional yeast (optional)
• 1 tsp garlic pwd
• 1/3 cup loosely packed basil leaves
• ½ tsp sea salt
• 1 tablespoon olive oil
• Juice of 1 lemon around 3 tablespoons
• 5-6 tablespoons of water
• extra sea salt to taste

Zucchini Pasta

• 4 small zucchini shaved into strips or spiralized if you have one (1 zucchini per person)
• 4 small handfuls of pine nuts to garnish each plate

How to make:

• Blend all the ingredients for the Avocado Pesto Sauce until smooth
• To Peel zucchini into long strips, cut a little off each end of the zucchini and lie the zucchini flat on your cutting board. Peel from top to bottom of the zucchini trying to make each strip as even as you can until you can no longer peel, there may be a little left over from each zucchini, which you could cut up to use in other dishes or add the sauce.
• 1 zucchini for each plate
• Spoon 2-3 tablespoons of Avocado Pesto Sauce on to each plate of zucchini pasta
• Garnish with a handful of pine nuts

Things you could add to “beef” up this dish:

• Mushrooms (cooked or uncooked)
• Roast tomato or fresh tomato
• Olives
• Smoked salmon or tuna
• Capsicum
• Seeds like sunflower, pepitas, sesame, chia or hemp
• Spinach
• Broccoli

I hope you enjoy this dish! Let me know if i’ve converted you to zucchini pasta!? x Raw Zucchini Pesto Pasta   Print Prep time 15 mins Total time 15 mins   Raw Zucchini Pasta with avocado pesto Author: By Arie Elle Recipe type: Pasta Cuisine: Raw/Vegan Serves: 4 Ingredients

• 1 avocado
• ¼ cup raw cashews preferably soaked for 1-2 hours in water
• ⅓ cup fresh basil leaves (packed loosely)
• ½ tsp nutritional yeast
• 1 tsp garlic powder
• 1 tablespoon organic cold pressed olive oil
• 3 tablespoons of lemon juice
• 5-6 tablespoons of filtered water
• ½ tsp sea salt
• 4 zucchini’s
• 4 small handfuls of pine nuts to garnish

Instructions

1. Blend all the ingredients for the Avocado Pesto Sauce until smooth
2. To Peel zucchini into long strips, cut a little off each end of the zucchini and lie the zucchini flat on your cutting board. Peel from top to bottom of the zucchini trying to make each strip as even as you can until you can no longer peel, there may be a little left over from each zucchini, which you could cut up to use in other dishes or add the sauce.
3. zucchini for each plate
4. Spoon 2-3 tablespoons of Avocado Pesto Sauce on to each plate of zucchini pasta
5. Garnish with a handful of pine nuts

3.2.1275
 

Related posts:

Cashew Hemp MilkBeetroot Chips with Orange and Sea SaltEasy Gluten Free Pizza A Nourishing Christmas – the sweet edition

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Arie Elle