Zucchini Spaghetti with Cashew Pesto

Difficulty

Time

20 minutes

Category

Gluten freeLactose freeVeganVegetarian

Nutritional Values

120 kcal

Estimated nutritional values per serving*

Calories

120 Kcal

Carbohydrates

6 g

Proteins

3 g

Fats

9 g

Fiber

2 g

Salt

0.3 g

*Values are estimated and may vary depending on the actual ingredients used and their quantity

Ingredients (for 4 people)

Instructions

1. Soak the cashews in hot water for at least 15 minutes (or in cold water for 2 hours) to soften them.

2. Wash the zucchini and make the spaghetti using a spiralizer or julienne peeler. Set aside.

3. Prepare the cashew pesto: drain the cashews and blend them with basil, nutritional yeast, garlic, lemon juice, olive oil, salt, and pepper. Add water gradually until you achieve a creamy consistency.

4. In a large pan, slightly warm the zucchini noodles with a drizzle of oil for 2–3 minutes, just enough to warm them (you can also leave them raw for a fresher, crunchier version).

5. Season the zucchini with the pesto, mix well, and adjust salt and pepper if needed.

6. Serve immediately with a drizzle of olive oil and, if you like, an extra sprinkle of nutritional yeast.

Extra Tips

• For a fresher note, add some halved cherry tomatoes when serving.
• The pesto keeps in the fridge for 2-3 days in an airtight container.
• You can substitute cashews with peeled almonds or pine nuts for a different flavor.