Courgette 'pasta' ribbons with vegan spinach pesto

1 June 2014

Deliciously light and satisfying gluten free vegan version of an Italian classic.  This is fast health-giving nutritious food as its absolute best, you can have the whole meal prepared and ready to eat in 10 minutes, and its so simple too. 

 

Ingredients

 For the pesto:

4 big handfuls organic spinach

a big bunch of fresh basil leaves – adjust quantity according to your taste

 1/3 cup chopped sun-dried tomatoes

 2 tablespoons organic shelled hemp seeds

 1 tablespoon cashews

 3 tablespoons fresh squeezed lemon juice (about 1 ½ to 2 lemons depending on size of lemon)

 2-3 tablespoons water

 3 tablespoons high quality extra virgin olive oil

 1 tablespoon nutritional yeast

 Â½ teaspoon organic rock or sea salt

 

For the 'pasta'

 One to two courgettes per person dependent on size or courgette and your appetite! ;)

Use a 'Y' shaped peeler to shave of strips like pasta ribbons

 

 Method

  • Blend all the pesto ingredients in a food processor, taking care not to over-process as its nice to have a little bit of crunch and texture. You could use the 'pulse' button if you have one.

  • Place courgette ribbons in a large bowl, spoon over the pesto and mix well to ensure the pasta ribbons are well coated.

  • Delicious served with a crunchy colourful salad