Zucchini noodles, more commonly known as zoodles, are incredibly versatile as they can be used exactly like regular pasta or noodles yet, being wholly made from zucchini, are the perfect way to add some extra vegetables into your diet! This dish is packed full of delicious, wholesome flavour courtesy of the basil pesto and is perfectly complimented by some crunchy KOJA Pumpkin Seed and Cranberry Salad Topper!
This recipe is entirely gluten free, paleo, vegan, soy and sugar free!
Take a saucepan filled with water and place it on the stove to boil. When the water is boiling, add in the asparagus stalks. Cook them for approx. 3 minutes, or until soft through. Prepare the remainder of the dish while that’s cooking.
Take both the zucchini’s and chop both the ends off. Using a sprializer, turn both zucchini’s into noodles (also known as zoodles!). You may need to chop each vegetable in half again before they’ll fit in your spiralizer. Put the spiralized zucchini into a large mixing bowl.
You can choose to leave the noodles raw or lightly saute them in a sauce pan with some olive oil and salt for a warm winter dish.
Take a food processor or blender and place the basil, pine nuts, garlic, lemon juice, nutritional yeast and olive oil inside. Process/blend on high speed for several minutes, scraping down the sides so that all the pine nuts are well blended.
Drain the cooked asparagus stalks and add to the bowl with the zoodles. Add in the fresh rocket and the pesto from your food processor/blender. Mix everything through really well (clean hands are the best way to do this).
To serve, plate up, top with KOJA Pumpkin Seed and Cranberry Salad Topper and some extra pine nuts.
Note If you don’t have a spiralizer, you can also use a julienne peeler, or, in the absence of both those tools, a sharp knife to create fettuccine-like strips.
Grab a box of KOJA Pumpkin Seed & Cranberry for this recipe here
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