Yep, it’s been waaay too long since I posted, but there’s a good reason for that.
If you saw my last post, you’ll know that I started on something new earlier this year. The name change of this online space was just the first hint of that! Since enrolling in my health coach training program, I’ve become even more excited by the possibilities for transformation that I can bring to my clients…and to you!
This online space will take a little catching up to what’s been happening “behind the scenes” since March. For now, I’m content not to rush it. In the end, it will mean better content for you and a space that feels authentically me.
Now about this recipe…
We’re in the thick of a heat wave and my enthusiasm for cooking over a hot stove in a house that lacks central air is way down. I’m not complaining though!
Instead, I’m using it as an opportunity to experiment with a summer meal plan and easy to prepare, refreshing recipes, like this vegan walnut pesto over zucchini noodles.
Here’s what I love about this dish:
- It’s quick to prepare (the zucchini noodles take less time than cooked noodles!)
- The vegan walnut pesto adds a boost of plant-based protein
- You can serve the zucchini noodles warm or cold. Serve cold for a crunchier noodles. Pour warm water over them, then drain, for softer, warm noodles.
- The zucchini noodles are an easy way to cut out carbs
- It’s fun to make
- You don’t need a stove
If you don’t have a spiralizer, you can use a cheese grate or slice the zucchini into long strips. This takes longer and isn’t as fun. However, it’s what I did the very first time I tried this since I didn’t want to buy a kitchen gadget without knowing if I’d like the results.
I found my first spiralizer at Whole Foods for only $5. More recently, I upgraded to a bigger spiralizer from Target (but you can find it a little cheaper here on Amazon *affiliate link)because it’s bigger and has three noodle shape/size options.
While I love this vegan walnut pesto for a cold supper option, my traditional pasta sauce also works well with these noodles, or even mix the two together!
*BONUS TIP: If you aren’t sure how you’ll feel about these zucchini noodles, and especially if you’re serving them to children for the first time, you can mix these in with spaghetti noodles. It’s what I do for my kids! Simply cook the noodles according to package directions and then add the zucchini noodles to the water just before you’re ready to drain the pasta. (BTW, I love the brown rice spaghetti noodles from Aldi)*
A quick and easy that's perfect for hot summer days...or when you want to shake things up for pasta night.
- 1.5 cups of basil
- 1/2 cups of walnuts
- 2 garlic cloves
- 1/8 tsp salt
- dashes of freshly ground pepper
- 3/4 tsp nutritional yeast optional
- 1-2 medium small zucchini
Thoroughly wash the zucchini and cut off the top (the end that attaches to the stalk). Place in spiralizer and turn to form noodles. For crunchier noodles, leave cold. For softer noodles that will feel closer to spaghetti, heat water in a kettle, pour over noodles and soak for 1-2 minutes. Drain, then portion into bowls or onto plates.
- Place all ingredients in a food processor or blender and mix on high until everything is thoroughly combined. Spoon onto noodles of choice (I recommend zucchini!) and stir until noodles are coated. Personally, for my own bowl, I like to mix in the pasta by hand. Store any extras in an air-tight jar in the freezer.
*See post for additional tips and serving ideas
