Zucchini's are one of my favourite vegetables and luckily they are easy to grow in the vegetable garden. Here I sauteed them in coconut oil with a little salt until they were soft. To slice the zucchini use a peeler, cheese slicer or any other tool which will create thin long slices of zucchini. This is a fun way to serve zucchini and looks very pretty:
To make the cashew pesto you need to mix fresh basil with cashew nuts in the food processor.
Then I also add my EFA oil dressing which is made by crushing garlic with Himalaya salt and adding oils. I used flax, hemp and olive oil. Make sure to use enough salt and garlic for a stronger tasting pesto. If the pesto is too mild the pasta will not be at its best.
You can also add nutritional yeast flakes to the pesto to give it a cheesy taste.
Mix all the ingredients and add a little water to make the pesto easier to mix in with the pasta.
Cook the pasta and then add the pesto and zucchini.
This pasta dish is nice with a vegan parmesan. Vegan parmesans are easy to make by simply mixing nutritional yeast flakes with a nut or seed of your choice. Here I used a few walnuts and equal amounts of nutritional yeast flakes. I mix these in my small electric coffee mill- a cheap and useful appliance to have in the kitchen. Grind the nuts fine so that it looks like parmesan! Since nutritional yeast flakes are full of B vitamins and walnuts are a super food, this is a healthy alternative to dairy parmesan cheese.
Sprinkle the parmesan over the pesto. I added some pine nuts to the pasta which was a topper for this dish! Also I love to add a few fresh basil leaves. This pasta dish even tastes good cold and I'm taking it along on our next biking trip!
Zucchini's are one of my favourite vegetables and luckily they are easy to grow in the vegetable garden. Here I sauteed them in coconut oil with a little salt until they were soft. To slice the zucchini use a peeler, cheese slicer or any other tool which will create thin long slices of zucchini. This is a fun way to serve zucchini and looks very pretty:
To make the cashew pesto you need to mix fresh basil with cashew nuts in the food processor.
Then I also add my EFA oil dressing which is made by crushing garlic with Himalaya salt and adding oils. I used flax, hemp and olive oil. Make sure to use enough salt and garlic for a stronger tasting pesto. If the pesto is too mild the pasta will not be at its best.
You can also add nutritional yeast flakes to the pesto to give it a cheesy taste.
Mix all the ingredients and add a little water to make the pesto easier to mix in with the pasta.
Cook the pasta and then add the pesto and zucchini.
This pasta dish is nice with a vegan parmesan. Vegan parmesans are easy to make by simply mixing nutritional yeast flakes with a nut or seed of your choice. Here I used a few walnuts and equal amounts of nutritional yeast flakes. I mix these in my small electric coffee mill- a cheap and useful appliance to have in the kitchen. Grind the nuts fine so that it looks like parmesan! Since nutritional yeast flakes are full of B vitamins and walnuts are a super food, this is a healthy alternative to dairy parmesan cheese.
Sprinkle the parmesan over the pesto. I added some pine nuts to the pasta which was a topper for this dish! Also I love to add a few fresh basil leaves. This pasta dish even tastes good cold and I'm taking it along on our next biking trip!