Mushroom Zoodles with Pesto and Cashews: A Delightful Twist on Healthy Eating
Today, I'm thrilled to share a recipe that is as nourishing as it is flavorful - Mushroom Zoodles with Pesto and Cashews. This dish is a testament to the fact that healthy eating doesn't have to be boring or restrictive. Whether you're following a keto, paleo, vegan diet, or simply looking to incorporate more plant-based meals into your life, this recipe is for you. Prepared in just 20 minutes, it's perfect for busy weeknights when you're craving something quick yet utterly satisfying.
Why You'll Love This Recipe:
Keto-Friendly & Low Carb: With only 6.5g net carbs per serving, it fits perfectly into a keto lifestyle.
Flexible for Vegan and Paleo Diets: By skipping the parmesan, you can make this dish align with vegan and paleo dietary preferences without sacrificing flavor.
Quick & Easy: Ready in 20 minutes, this dish is fast to prepare, making it ideal for a nutritious last-minute meal.
Ingredients:
For Rocket Pesto:
5 handfuls fresh rocket salad leaves
1 handful fresh basil leaves
1 clove of minced garlic
Pinch of sea salt and freshly ground black pepper
2 handfuls of cashew nuts (about 15-20 g)
2 tbsp nutritional cheese or parmesan cheese (optional)
Approximately 5-6 tbsp of extra virgin olive oil
For Zoodles:
½ tsp coconut butter
1 minced garlic clove
250 g sliced mushrooms
2 zucchinis
3-4 tbsp almond or homemade cashew milk
Salt & pepper for seasoning
For Serving:
Fresh basil and toasted cashews (optional)
Instructions:
Begin by preparing the pesto. Combine all pesto ingredients in a food processor and blend until smooth. Adjust the consistency with extra olive oil if necessary.
Spiralize the zucchinis into zoodles. Alternatively, create zucchini tagliatelle using a vegetable peeler for a similar effect.
In a large pan over medium/high heat, cook minced garlic in coconut butter for 15 seconds. Add mushrooms, seasoning with salt and pepper, and cook until almost golden.
Reduce the heat, add the zoodles and almond or cashew milk, letting it simmer for 3-5 minutes. Season lightly with salt.
Mix in the pesto with the zoodles, ensuring they are well coated.
Serve immediately, garnished with fresh basil and toasted cashews if desired.
