Use your noodle!
As we know Spring is upon us and that means summer is around the corner. It’s time to get our summer bodies going and that entails gym time and healthy eating! However, it doesn’t mean sacrificing yummy foods, like pasta for example. We have a easy, healthy, absolutely yummy substitute that hits the spot! You won’t even miss the pasta. Since I personally suffer from gluten allergies this is perfect for all my celiac and gluten-free people. All the goodness, no wheat and we’re using avocados! It can’t get better than this. ‘Noodles’ don’t necessarily need to be pasta that is made from flour whether it is regular, almond, quinoa and so on. They can actually be made from anything nowadays, butternut squash, sweet potato, zucchini and veggies that can be ‘spiraled’ basically. They’re a much healthier alternative and add an amazing flavour that you won’t get from pasta. Of course you don’t get the exact ‘chew’ that you would from pasta, but I promise you won’t be disappointed. (Or maybe you will, but don’t knock it till you try it.) Keep that summer bod in mind!
Here’s a simple enough recipe that doesn’t take too long! It’s not completely vegan because of the cheese, but you can always use your favorite substitute. I do have a recipe for a “vegan cheese” as well if anyone is interested!
For the noodles we’re going to use zucchini. You can either get them store bought or if you have a spiralizer you can definitely make then yourself. This makes about 2-3 servings.
1/4 Cup olive oil
1 ripe avocado
1/2 cup fresh basil leaves
1/2 cup spinach
1/4 cup pine nuts (optional)
1-2 cloves garlic (depending on how garlicky you prefer)
1 tbsp fresh lemon juice
1 tbsp lemon zest
1/4 cup parmesan cheese- Fresh never packaged!
Sea salt to taste
Fresh ground pepper to taste
Most pesto recipes call for a bit of water as needed, however, and hear me out, almond milk is actually a great replacement.
Pro-tip, to really release the flavors you can roast the garlic and the pine nuts for about 10 mins prior blending
1.Peel, pit and dice avocado. Peel and smash garlic. Pick basil leaves
2.Add avocado, garlic, basil, spinach, lemon zest and juice, cheese and pine nuts to a food processor or blender. While blending slowly add the olive oil. This will allow the pesto to emulsify smoothly. Blend until you have a creamy consistency.
3.Add salt and pepper to taste and blend once more.
Toss pesto and ‘zoodles’ into a pan and saute for 10-12 minutes so the zucchini gets slightly tender. Plate and enjoy your delicious, guilt free ‘pasta’ that’s not only a pretty spring green, but also so fresh and packed with vitamins and so good for you!