Cooking Instructions
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Step 1
Place
Arugula (3 handfuls)
,
Fresh Basil Leaves (1 handful)
,
Garlic (1 clove)
,
Sea Salt (1 pinch)
,
Ground Black Pepper (1 pinch)
,
Cashew Nuts (2 handfuls)
,
Grated Parmesan Cheese (2 Tbsp)
, and
Extra-Virgin Olive Oil (1/3 cup)
into the food processor and blend on high until it will turn into a paste.
Step 2
While the pesto is blending, spiralize the
Zucchini (2)
. If you don’t have special spiralizer, then just use your vegetable peeler and make zucchini tagliatelle.
Step 3
Heat a large pan over medium/high heat. Add
Coconut Butter (1/2 tsp)
and
Garlic (1 clove)
. Cook for 15 seconds.
Step 4
Add
Mushrooms (9 oz)
. Season with
Salt (to taste)
and
Ground Black Pepper (to taste)
.
Step 5
When the mushrooms are almost golden, lower the temperature.
Step 6
Add zoodles with
Almond Milk (3 Tbsp)
and let it simmer for 3-5 minutes, you might need to cut the zoodles shorter when they are too long. Season with
Salt (to taste)
and
Ground Black Pepper (to taste)
not too much, pesto will have enough salt already.
Step 7
When the zoodles are tender, then add your pesto to zoodles. Mix well. Serve right away with
Cashew Nuts (to taste)
and
Fresh Basil (to taste)
. Enjoy!
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