Zucchini Spaghetti

You got to love a vegetable that has the ability to replace spaghetti. Unlike spaghetti though, zucchini packs in a hearty serving of nutrients rather than refined carbs. So come on, let’s cook some greener spaghetti! ⠀⠀

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INGREDIENTS

• 3-4 medium sized zucchinis⠀⠀⠀⠀⠀⠀⠀⠀⠀
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  Red pesto: ⠀⠀⠀⠀⠀⠀⠀⠀⠀

• 3 tomatoes⠀⠀⠀⠀⠀⠀⠀⠀⠀

• 80 grams sundried tomatoes⠀⠀⠀⠀⠀⠀⠀⠀⠀

• 1 garlic⠀⠀⠀⠀⠀⠀⠀⠀⠀

• 1 small fist of fresh basil ⠀⠀⠀⠀⠀⠀⠀⠀⠀
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  White sauce: ⠀⠀⠀⠀⠀⠀⠀⠀⠀

• 1 dl cashews (1/2 cup) - soaked in water for at least 4 hours⠀⠀⠀⠀⠀⠀⠀⠀⠀

• 1 tbsp olive oil ⠀⠀⠀⠀⠀⠀⠀⠀⠀

• 0.5 - 1 dl water (about 1/4 cup) ⠀⠀⠀⠀⠀⠀⠀⠀⠀

• 1 tsp white pepper ⠀⠀⠀⠀⠀⠀⠀⠀⠀

• 1/2 tsp grated nutmeg⠀⠀⠀⠀⠀⠀⠀⠀⠀
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  Topping: ⠀⠀⠀⠀⠀⠀⠀⠀⠀

• 80 g of cherry tomatoes ⠀⠀⠀⠀⠀⠀⠀⠀⠀

• Fresh basil⠀⠀⠀⠀⠀⠀⠀⠀

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1. For the white sauce, mix everything until smooth.

2. For the red pesto, mix everything together in a food processor until you have reached a pesto consistency.

3. Slice the ends of the zucchinis and place it on your spiraliser to create zucchini noodles. If you don’t have a spiraliser, you can use a potato grater.

4. Heat a little olive oil in a large pan on medium heat. Add the zucchini noodles and toss them for one minute. Add the red pesto sauce, white sauce and the toppings. Let it heat for another minute while you toss everything together.