Summer Vegetable Pesto Pasta Recipe - Food.com

Name: Summer Vegetable Pesto Pasta Recipe - Food.com
Total time: 35 min
Ingredients: 4 medium zucchini, peeled and spiral sliced (I use the VeggiePasta 4-Blade Spiralizer I found on Amazon.com); 1 cup asparagus, chopped; 2 tablespoons extra virgin olive oil (EVOO); 1 cup cremini mushroom, chopped (or your favourite in-season mushroom); 1/2 cup frozen peas (omit for Paleo); 1/2 cup cherry tomatoes, halved; 1 cup raw cashews; 4 cups boiling water; 1 tablespoon lemon juice; 1 garlic clove, chopped; 2 tablespoons fresh basil, chopped; 1/4 teaspoon sea salt; 1/8 teaspoon black pepper (to taste); 1/8 teaspoon ground nutmeg (to taste); 1 tablespoon toasted pine nuts (to garnish); 1 tablespoon fresh basil (to garnish)

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Yummy and absolutely guilt-free, this pesto "pasta" had way less calories compared to a bowl of traditional pesto pasta. A perfect vegan mea

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Ingredients

4 medium zucchini, peeled and spiral sliced (I use the VeggiePasta 4-Blade Spiralizer I found on Amazon.com)
1 cup asparagus, chopped
2 tablespoons extra virgin olive oil (EVOO)
1 cup cremini mushroom, chopped (or your favourite in-season mushroom)
1/2 cup frozen peas (omit for Paleo)
1/2 cup cherry tomatoes, halved
1 cup raw cashews
4 cups boiling water
1 tablespoon lemon juice
1 garlic clove, chopped
2 tablespoons fresh basil, chopped
1/4 teaspoon sea salt
1/8 teaspoon black pepper (to taste)
1/8 teaspoon ground nutmeg (to taste)
1 tablespoon toasted pine nuts (to garnish)
1 tablespoon fresh basil (to garnish)