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RECIPE
17 INGREDIENTS 7 STEPS 20min

Pesto Noodles with Mushrooms

5.0
3 Ratings
My favorite quick and easy paleo, vegan, keto and low carb mushroom zoodles with pesto. Perfect pasta alternative & weeknight comfort dinner.
Pesto Noodles with Mushrooms Recipe | SideChef
My favorite quick and easy paleo, vegan, keto and low carb mushroom zoodles with pesto. Perfect pasta alternative & weeknight comfort dinner.
I´m Laura, I am obsessed with healthy foods. For me, all the ingredients should be as less processed as possible. I always look for natural ingredients or grow the ingredients by myself.
http://healthylaura.com/
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I´m Laura, I am obsessed with healthy foods. For me, all the ingredients should be as less processed as possible. I always look for natural ingredients or grow the ingredients by myself.
http://healthylaura.com/
20min
Total Time
$2.33
Cost Per Serving

Ingredients

Servings
2
US / METRIC

Rocket Pesto

3 handfuls
1 clove
1 pinch
2 handfuls
Cashew Nuts
2 Tbsp
1/3 cup
Extra-Virgin Olive Oil

Zoodles

1/2 tsp
Coconut Butter
1 clove
Garlic , minced
9 oz
Mushrooms , sliced
3 Tbsp
Almond Milk
or Cashew Milk
to taste

For Serving

to taste
to taste
Cashew Nuts , toasted
Save Time,
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Estimated Total: Estimated Total:
Fulfilled by
For every order you place, SideChef is contributing towards ending hunger in America.

Nutrition Per Serving

VIEW ALL
CALORIES
567
FAT
51.5 g
PROTEIN
12.3 g
CARBS
23.5 g

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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Nutrition Per Serving
Calories
567
% Daily Value*
Fat
51.5 g
66%
Saturated Fat
9.4 g
47%
Trans Fat
0.1 g
--
Cholesterol
5.4 mg
2%
Carbohydrates
23.5 g
9%
Fiber
5.2 g
19%
Sugars
10.1 g
--
Protein
12.3 g
25%
Sodium
166.2 mg
7%
Vitamin D
0.6 µg
3%
Calcium
199.3 mg
15%
Iron
3.7 mg
21%
Potassium
1263.0 mg
27%
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