Dinner
Zucchini spaghetti with pesto sauce
Raw zucchini noodles with gluten-free vegan pesto and cherry tomatoes, served without cooking.
Total time: ⏱ 20 min🍽 2 servingsDifficulty: EasyPreparation time: Not specifiedCooking time: Not specified
Nutritional values have not been calculated for this recipe.
Ingredients
- 2 zucchini
- Gluten-free vegan pesto (basil, pine nuts, garlic, olive oil, certified gluten-free nutritional yeast)
- Cherry tomatoes
Preparation steps
- Wash and dry the zucchini and cherry tomatoes. Trim the ends of the zucchini.
- Use a spiralizer to make long noodles. Alternatively, use a vegetable peeler to make wide ribbons.
- Halve the cherry tomatoes. Check that the pesto is vegan and gluten-free; for homemade pesto, use certified gluten-free nutritional yeast.
- Gently toss the zucchini with the pesto in a large bowl, coating the noodles without breaking them.
- Fold in the cherry tomatoes and serve promptly to keep the zucchini texture.
