Zucchini Noodles with Tomato Basil Pesto

An easy lunch or dinner that tastes amazing and it's vegan too!

Hint: If you are not following a vegan or paleo diet and can tolerate dairy, this is extra nice with a touch of grated parmesan.

Tip: If you want a nut free version just swap the pine nuts for sunflower seeds.
Note: If you don’t have a spiraliser you can easily use a shark or julienne style grater

Prep time: 10 mins
Cook time: 17 mins

Dairy Free

Gluten Free

Well for One (All Recipes)

IMPORTANT - Some recipes may not 100% comply with their listed diet categories. Please review the ingredients carefully to ensure that your selected recipe meets your own dietary requirements

Ingredients

1/2 punnet cherry or grape tomatoes, halved (approx. 100g)

1 small garlic clove, whole

2 teaspoons of pine nuts (7g)

1/2 teaspoon of savoury yeast flakes

1/2 cup of firmly packed basil leaves

2 teaspoons of extra virgin olive oil

1 large zucchini (160g) spiralised

Method

Preheat oven to 180 degrees & line a baking tray. Arrange tomatoes cut side up on a tray with the garlic. Cook for 15 minutes then allow to cool.

Squeeze garlic from the skin and add to a small food processor with pine nuts, savoury yeast flakes, basil and half of the tomatoes. Process until finely chopped. With the motor running, gradually add oil and process until a paste forms.

Blanch the zucchini in boiling water for 1-2 minutes or until tender. Drain and return to the saucepan.

Stir the pesto into the noodles and serve with the remaining tomatoes & parmesan if using.

Calories: 178
Protein: 4.1
Carbs: 6.1
Fibre: 4.9
Fat: 13.5

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