Zucchini Linguine With Curried Cashew Pesto Recipes

ZUCCHINI PASTA WITH CASHEW PESTO (GLUTEN-FREE, ALMOST RAW)

Zucchini Pasta With Cashew Pesto (Gluten-Free, Almost Raw) image

I use a gadget called Tsumapro (spiral slicer) to make vegetable pasta, but you really don't need such a fancy tool. You could use a mandolin, vegetable peeler or good old knife. For more healthy gluten-free, low-GI, pesco-vegetarian recipes, please visit my blog: www.innerharmonynutrition.com.

Provided by InnerHarmonyNutriti

Categories Vegetable

Time 20m

Yield 2 serving(s)

Number Of Ingredients 8

Ingredients

1/2 cup fresh basil leaf
2 garlic cloves
1/4 cup raw cashew nuts
1/4 cup extra-virgin olive oil
1 tablespoon lemons or 1 tablespoon lime juice
1 1/2 tablespoons nutritional yeast
2 zucchini
1/2 teaspoon salt

Steps:

In a food processor, mix all the ingredients except for zucchini and salt to make pesto.
Slice zucchini squash into pasta using a spiral slicer, mandolin or knife.
In a bowl, place zucchini pasta and salt and mix.
Add the pesto and mix.
Infuse love and serve!

Nutrition Facts : Calories 308.2, Fat 28.4, SaturatedFat 4, Sodium 603.1, Carbohydrate 11.1, Fiber 4.6, Sugar 5, Protein 6.5

ZUCCHINI PASTA WITH MUSHROOMS, EGGPLANT AND ROASTED PEPPERS

Zucchini Pasta With Mushrooms, Eggplant and Roasted Peppers image

This is my attempt at replicating a restaurant recipe for zucchini pasta... it's not EXACTLY the same, but it comes close enough, I guess! You can play around with the vegetables and amounts. I used more eggplant than I'm listing here, but I found it too prevalent and so I scaled it down to post the recipe. I also used less pasta sauce, but most people like more sauce than I do! You might also want to add a bit of salt or pepper when cooking the vegetables, though I didn't.

Provided by brokenburner

Categories Vegetable

Time 45m

Yield 2 serving(s)

Number Of Ingredients 6

Ingredients

1 lb zucchini, unpeeled
4 cups water
8 ounces mushrooms, roughly chopped
6 ounces eggplants, cubed
4 ounces roasted peppers, chopped
1 cup pasta sauce, warmed

Steps:

Halve the zucchini lengthwise. Using a vegetable / potato peeler, peel long thin strands of zucchini (so that they somewhat resemble fettuccine). If desired, allow to sit at room temperature, uncovered, for a couple of hours -- this improves the texture of the zucchini.
TO COOK THE ZUCCHINI:.
Heat 4 cups of (salted) water to boiling. Cook the zucchini strands in the boiling water for one to two minutes, and then immediately rinse under cold running water to stop the cooking process.
TO COOK THE OTHER VEGETABLES:.
Put the mushrooms in a microwave-safe dish and cook on high until the mushrooms are soft, about five minutes. Repeat with the eggplant, adding it to the mushrooms so that it cooks in the mushroom's juices. Add the roasted peppers to the vegetables and microwave for one minute.
In a large bowl, toss the zucchini with the rest of the vegetables and 3/4 c pasta sauce. Spoon onto serving plates and top with the remaining 1/4 c sauce.

Nutrition Facts : Calories 174.3, Fat 3.9, SaturatedFat 0.6, Sodium 640.9, Carbohydrate 30.3, Fiber 7, Sugar 18.9, Protein 9.6