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Zucchini & carrot noodles with avocado, pea & kale pesto: vegan

Posted Mar 15 2013 12:50pm

My two favourite kitchen appliances are my food processor and my vegetable spiralizer. They’re both so important if you want to make healthy but delicious food. The processor is a pretty standard item but the spiralizer is a little less usual and if you don’t have one then you seriously need one! They’re really inexpensive, so easy to use and just so incredible! Seriously being able to make fresh vegetable spaghetti is unbelievable. Zucchini noodles are the main component of almost all my favourite meals and I really add them into everything. Their consistency is so like spaghetti its crazy, especially if you lightly sauté them.

This dish has been my favourite meal of the week, since Sunday I must have made it at least five times! It’s just so quick and easy yet so delicious, filling and satisfying. I think that’s the beauty of zucchini noodles – they’re really filling and it feels like you’re enjoying a bowl of pasta, except you feel wonderfully energised afterwards and you sneakily get in a wonderful portion of raw green veggie goodness without even realising it. This whole bowl is based around green goodness really and although it doesn’t taste like it, it really is unbelievably nutritious – kale, peas, avocado, zucchini, carrots, lime & mint – some of the most incredible ingredients in the world. They merge together to make such delicious flavours too. The avocado makes the sauce amazingly creamy and light while the peas add a deliciously sweet flavour that perfectly complements the freshness of the mint and the tanginess of the lime. The kale doesn’t add much, if anything, to the flavour of the dish but it’s there to boost health as it’s one of the most healthful ingredients ever. The carrot noodles are kind of in the same category as the kale – their sweetness is mostly masked by the sauce so you don’t really notice a difference between plain zucchini noodles and this mixed variety but carrots are wonderful for you so it’s absolutely worth adding them – they also add a beautiful rainbow dimension to the bowl thanks to their brilliant orange colour. I think you eat with your eyes first so I love my dishes to look beautiful and incredibly colourful.

I couldn’t recommend making this more, it takes no more than ten minute from start to finish, it’s so delicious, it will make you feel incredible and gives you six portions (if you add the tomatoes) of vegetables in one bowl! I’ve tried this on five different friends this week and each one was obsessed, so I can almost guarantee that you will be too!

Here’s the link to the spiralizer I use:

Zucchini & carrot noodles with avocado, pea & kale pesto: vegan Zucchini & carrot noodles with avocado, pea & kale pesto: vegan

Serves 1

- 1 zucchini/courgette

- 1 carrot

- 1 cup of peas

- 1 ripe avocado

- a large handful of kale

- a handful of fresh mint

- a handful of pumpkin seeds

- 1 teaspoon of olive oil

- 1 lime

- salt

- optional: a handful of cherry tomatoes

Zucchini & carrot noodles with avocado, pea & kale pesto: vegan

Start by bringing the peas to the boil using cold water to begin with.

As the peas warm make the noodles before placing the mint, kale, avocado, olive oil and salt in a food processor. Blend this mix into a creamy mixture adding about three quarters of the drained peas once they are cooked.

Mix the pesto with the noodles topping the dish off with the pumpkin seeds and a few chopped cherry tomatoes.

If you’re less into raw food or after a warm dish then you can gently sauté the noodles with olive oil for a couple of minutes until they soften before stirring in the sauce for another minute.


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