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 and 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 and 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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