Have you tried Zucchini Pasta?

Originally published 29/06/14

Originally published 29/06/14

This has to be the best thing since sliced bread!  I had read about zucchini pasta through other health blogs quite a while back but only had the pleasure of trying it out when I ordered my very own spirooli at the end of last year!  And let me assure you, if you haven’t given it a go already, it really does taste delish!

With a bit of a sensitive gut, normal pasta just makes me feel bloated and tired…So, I made the decision to cut it out of my diet.  You can imagine my excitement when I heard about ‘Zuke pasta’ or ‘zoodles’!

The humble zucchini (courgette) is not only rich in vitamin C, but is also a great source of manganese, an essential mineral protecting your tissues  from harmful free radicals, phytonutrients,  soluble and insoluble fibre, folate and healthy carbohydrates!  What a little power house.

*RECIPE ADAPTED FROM AUSSIE BODY DIET & DETOX PLAN

Ingredients

  • 4 large zucchini

  • ¼ cup Olive Oil

  • ½ cup torn basil leaves

  • Sauce:

  • 1½ cups Macadamias (pre soaked)

  • ½ cup of sun dried or cherry tomatoes

  • juice of ½ lemon

  • 2 sml cloves garlic

  • 1 tsp of Himalayan salt

  • freshly ground black pepper

Instructions

  1. Start by soaking the macadamias and sun dried tomatoes in 2 separate bowls respectively, with a little water to cover them and leave for 30-60mins. If using cherry tomatoes, don't worry about soaking.

  2. Using the spirooli or a mandolin, slice the zucchini to create 'spaghetti'. Set aside.

  3. Meanwhile, bring a saucepan of salted water to the boil. Blanch zucchini for a few minutes until it goes a darker shade of green.

  4. Place zucchini in a sieve over a bowl to drain for a few minutes. Then transfer to a large bowl and mix in the olive oil. Toss with some of the basil leaves, lemon juice, salt and pepper.

  5. Drain the nuts and tip into a food processor or blender. Drain the tomatoes but keep the water, also tipping into the food processor. Add the garlic, lemon juice, salt and pepper to taste, combining all ingredients until they create a creamy texture. Add the left over water to assist the mixture in blending nicely.

  6. Spoon the sauce through the pasta until well combined and garnish with remaining basil leaves.

  7. Top with a little lemon zest! Bon a apetit!

RecipesSarah SandersDinner, zoodlesComment