A few weeks ago I bought this really cool spiralizer that turns vegetables like potato, butternut squash & zucchini into ‘noodles’. I finally came around to experimenting and the result? A healthier, vegan, grain-free and gluten-free alternative to standard pasta that’s much lower in carbs!
Does it taste like regular carby pasta once prepared? Truthfully, no. But is it delicious? Totally. I tossed some Zucchini ‘spaghetti’ through dollops of creamy walnut-pesto sauce sprinkled with pomegranate seeds, pine nuts and served it up raw. It was deliciously fresh yet filling. Basically a tasty vegan, gluten free, low carb, raw, dairy free & paleo Entree that took so little time to make!
NB. If you don’t own a vegetable spiralizer – don’t fret. A simple julienne peeler can also get the job done.
Place all the ingredients for the Pesto sauce into a food processor. Blend well till smooth.
Place zucchini 'pasta' into a mixing bowl. Add 3 tbsp of walnut-pesto sauce to it and stir well till thoroughly combined.
Spoon the 'pasta' into a serving bowl/plate, sprinkle with pomegranate seeds and pine nuts. Voila!
You will most likely have some left over Walnut-Pesto sauce. Pour it in a jar, drizzle some olive oil over, seal tightly with lid and store in freezer for future use. Also if you don't own a vegetable spiralizer, a simple julienne peeler can also get the job done. Remember to go organic whenever you can!