Pasta to me nowadays is a wide term which can include all varieties of incredible noodles beginning at whole wheat noodles. Continuing with corn, quinoa, beans or even zucchini/courgette noodles. So lovely that we can alternate and choose whatever we desire most at each meal. For this dish I used a combination of whole wheat spaghetti noodles and zucchini noodles, but you can use your preferred choice of noodles and enjoy them with this rich & creamy, super healthy, clean and “whole-foodsish” plant-based pesto sauce.
Yields: 2 servings
1 large zucchini
100 g spaghetti whole grain pasta of choice (wheat, corn, quinoa pasta etc.)
1 ripe & soft avocado
1 clove of garlic
1 handful of fresh basil leaves
1 Tbs nooch (nutritional yeast)
A dash of salt
1/3 cup walnuts
1/3 cup soy (or any other plant-based) milk/coconut milk (to enable the blending. If you have a strong blender, you might not need this addition at all)
- If you’re using dry pasta, boil it according to the instructions on the packet. Tip: get it to the level of softness you enjoy and then wash it with cold water to stop the cooking process from continuing.
- If you’re using zucchini/courgette too, slice the zucchini into thin slices (or use a spiralizer if you have one) and sauté it in a skillet (no oil needed). You can secure the lid on top to fast forward the pace. Sauté till the level of cooking you like. I like having some of the strips browned but not entirely cooked and mushy. I like them to stay fresh and crispy.
- In a blender, throw in all of the remaining ingredients (apart from the walnuts) and blend until smooth. Then add the walnuts and give it a few more pulses. I like having them chunkier rather than utterly smooth as I find that the contrast in textures complements the noodles.
- Pour the pesto sauce on top of the pasta and mix them together.
- You might like to sprinkle some more nooch on top at the end to give it another flavour kick.
The last step is sharing it with friends!
Prep Time: 25 minutes