Being winter where I live, I have been craving warm, grounding meals. Many people’s go-to comfort food when the cold weather strikes is pasta, yet there is a healthier (and gluten-free) version.
I made this for dinner the other night with a side of curried parsnip fries (recipe to come!) and it was delicious. Unfortunately this recipe is not vegan due to the goat’s cheese, however the saltiness of the cheese is really what makes this dish, so use liberally.
- 2 zucchinis, ribboned (use either a vegetable spiraliser or use a vegetable peeler longways down the zucchini to make long, thin ribbons. Stop at the seeds).
- 1 bunch of asparagus, chopped into small pieces
- 2 tablespoons of coconut oil
- 50 g (or more) of high quality goat’s cheese
- ½ cup of fresh basil
- ½ cup of baby spinach leaves
- ¼ of a cup of pine nuts (raw or toasted)
- 2 cloves of garlic
- 1 tablespoon of nutritional yeast
- 1/3 of a cup of olive oil
- Sea salt and pepper
Process the basil, spinach, pine nuts, one of the garlic cloves and the nutritional yeast in a blender. When combined, slowly begin to add the olive oil and process until smooth. Add salt and pepper to taste.
In a frypan over medium heat, add the other garlic clove and a tablespoon of coconut oil. When heated, add the zucchini noodles and cook briefly, around 2 minutes. Repeat with the asparagus, adding more coconut oil if necessary.
Serve zucchini noodles and asparagus together on a plate and top with pesto, goat’s cheese and pine nuts. Season with salt and pepper.
Note – this recipe doesn’t yield huge serves, so it is best to serve as a light lunch or dinner and accompanied with a side dish.
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