Zucchini Pesto Pasta

May 19, 2018

Zucchini Pesto Pasta

Prep Time
10 Minutes

Cook Time


Spiralised vegetables are all the rage right now and if you haven't tried this fun way of getting veggies into your diet, I'd highly recommend it. Try this light, healthy and mouth watering zucchini pesto pasta recipe which can be served hot or cold.


Pesto Sauce

  • 2 x cups of fresh kale (stems removed)
  • 2 x minced garlic cloves
  • 1 x cup of fresh basil
  • 2 x dessert spoons of olive oil
  • 2 x dessert spoons of nutritional yeast
  • 4 x dessert spoons of water
  • 100g of pine nuts
  • Pinch of salt

Pasta Noodles And Mix

  • 1 x large zucchini
  • 2 x large mushrooms, sliced
  • 1 x large onion, diced
  • 1 x dessert spoon of coconut oil


    1. Using a vegetable spiral slicer, halve the zucchini and slice into spirals. If you do not have a spiral slicer you can use a vegetable peeler and slice into long strips.
    2. Boil or steam the zucchini for 5-10 minutes or until tender, but not too soggy.
    3. In a blender, blend the pesto ingredients to a smooth consistency. If required, add more water to thin out the mixture.
    4. In a frying pan, fry the mushrooms and onion in the coconut oil until brown.
    5. Throw the zucchini spirals into the frying pan with the mushrooms and onions and then pour in the pesto and combine.
    6. Heat for a further 5 minutes until warm through.



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