Posts Tagged ‘Vegan’

Recipe Of The Week – Cashew Pesto Pasta With Spaghetti Squash

While pasta may be right at the top of your list of favourite comfort foods, you probably don’t enjoy the bloating, weight gain and feeling of guilt that often comes with indulging in a big bowl of goodness.

Today’s your lucky day, pasta lovers – we’ve found a tasty recipe that’s sure to impress kids and parents alike! Enter this downright delicious recipe for cashew pesto pasta made with spaghetti squash instead of traditional pasta.

The creamy, cheesy, slightly nutty cashew pesto adds just the right amount of flavour to the dish, while the carb-free spaghetti is light and satisfying. What’s more, this recipe is 100% gluten and dairy free. What more could you ask for? Try it out tonight for Meatless Monday!

Cashew pesto pasta with spaghetti squash recipe
Ingredients:
1 medium squash
1-2 tsp olive oil
1 large clove garlic
½ cup raw cashews
¼ cup raw pumpkin seeds
2 cups fresh basil leaves
1 tsp lemon zest
1 lemon, juiced
¼ tsp sea salt, or more to taste
¼ cup olive oil

Utensil
Food processor

Preparation:
For the spaghetti squash
Preheat the oven to 200°C.
Slice the top inch and bottom inch off the squash.
Next, slice the squash in half lengthwise.
Using a spoon, scrape out all of the seeds and stringy flesh. Brush the cut flesh of the spaghetti squash with a little extra virgin olive oil and place cut side down on a foil-lined baking sheet.
Roast 30-40 minutes until the flesh is fork tender and completely cooked through. Let rest at least 15 minutes or until it’s cool enough to handle.
Using a fork, start at one end and scrape the ‘noodles’ out lengthwise. Voila! Spaghetti.

For the cashew pesto
Add garlic to the food processor first, and run until it is well minced.
Add cashews, pumpkin seeds, basil, lemon zest, lemon juice and sea salt.
Run the food processor continuously and slowly stream in the olive oil through the top spout. Stop and scrape down the sides.
Continue to process until smooth, adding a touch more olive oil as needed. You may also add up to ¼ cup of water to thin down the pesto if you will be using it as a sauce.

To put the dish together
Transfer warm noodles to a large mixing bowl.
Add pesto and gently toss together until well incorporated.

Enjoy!


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