Zucchini Pasta with Basil Pesto – super easy to make, 100% vegan, plant based recipe.

Raw zucchini noodles are no different as raw cucumber – you really don’t need to cook it to eat! It’s amazing!
Zucchini has a low calorie count because mostly it’s made up of water so it’s a good choice for weight loss!
Zucchini is a source of vitamin A and C as well as it contains such important minerals as potassium and phosphorus.

Serves – 2

Ingredients:

• 2 medium-sized zucchini
• 200 g mushrooms (I used brown mushrooms this time)
• 1 large tomato or 2 small
• 1 small cucumber
• 2-3 garlic cloves
• 1 tbsp Soy cream (“sweet cream”)
• A handful of fresh basil
• 1 tbsp.extra virgin olive oil
• Salt, pepper – optionally

Method:

Make the zucchini “noodles” using a spiralizer or slice the zucchini into thin strips resembling spaghetti. Make the pesto in a food processor or blender by combining tomato, garlic cloves, soy cream, basil, olive oil as well as salt and pepper. Blend until smooth.

It’s time to prepare the mushrooms! So cut them into slices and pour into a pan without oil. The pan should be heated to its maximum temperature.  Mushrooms themselves are mainly water, so when all the water is gone, the mushrooms will be almost let’s say dehydrated which means – ready to eat.

Serve zucchini pasta in a large bowl and pour the pesto over top.
Decorate with tomatoes and cucumber slices and basil leaves. Enjoy your meal!

Nutrition information:

1 serving contains 175 Cal, Protein – 10.4 g, Carbs – 15 g, Fat – 10 g