Recipes: Vegan Pesto Pasta

• Prep Time:10 Minutes
• Serves:2

 

Tagged:
carolyn scott hamilton, cooking, food channel, healthy, kitchen, light, pesto raw zucchini pasta primavera, quick, raw, recipe, the healthy voyager, vegan,

Ready to get all the flavor and satisfaction from your favorite pasta but still cut out the calories and starch? Eat all the pasta you want with this raw zucchini pasta!

Carolyn shows you exactly how to make this recipe in her latest episode of The Global Kitchen.

 

Foodie Byte

Ingredients

2-3 medium zucchinis
1/2 cup fresh basil
1/4 cup raw pine nuts
1/4 cup olive oil
2 cloves raw garlic
2 tablespoons nutritional yeast or grated pumpkin seeds

Preparation

Slice into fettuccine noodles with a vegetable peeler or mandolin. If you have a spiral vegetable cutter, it will make beautiful spaghetti noodles.
Blend all ingredients, except for the zucchini, in a food processor until smooth.
Scoop zucchini pasta into bowls and top with pesto sauce.
Add in vegetables of choice to add flavor, color and texture such as olives, sundried tomatoes, mushrooms, artichoke and colorful peppers.

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