There is nothing better than a delicious bowl of pasta. But what if you can't have gluten? Fortunately, making pasta with different vegetables is a healthy and light option to consider. Great for hot summer days, this recipe is also raw and vegan.
You don’t need a spiralizer to make veg pasta as the humble peeler will provide the same result without spending a huge amount of money on yet another kitchen tool.
The recommended sauce is very creamy and made with healthy fats (such as avocado and pine nuts), basil, lemon juice, and water - it's very simple!
If you cannot get pine nuts or they seem very expensive, you can use cashews or any of your favorite nuts and instead of basil you can use spinach, or chard (although it will not give it the same flavor).
Time 40 Minutos
1. Make the "spaghetti"
Peel the zucchini, make the pasta threads and set aside while you make the dressing.
Place the avocado, pine nuts, basil, garlic, water and lemon juice in a blender and blend until smooth. Top the zucchini spaghetti with the sauce.
Chop the cherry tomatoes, and add them to the pasta, mix well and serve. If you want you can add a little Parmesan cheese and a splash of olive oil.
Quick, easy and super nutritious. Your kids will love it too and it’s a great way to add veg to their diets. and Tuck in!