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Pesto Noodles with Mushrooms
Recipe

17 INGREDIENTS • 7 STEPS • 20MINS

Pesto Noodles with Mushrooms

4.8
4 ratings
Make this quick and easy paleo and vegan mushroom zoodles with pesto. It's the perfect pasta alternative and weeknight comfort dinner!
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Healthy Laura
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/
Make this quick and easy paleo and vegan mushroom zoodles with pesto. It's the perfect pasta alternative and weeknight comfort dinner!
20MINS
Total Time
$4.43
Cost Per Serving
Ingredients
Servings
2
US / Metric
Rocket Pesto
Arugula
3 handfuls
Garlic
1 clove
Sea Salt
1 pinch
Cashew Nuts
2 handfuls
Cashew Nuts
Grated Parmesan Cheese
2 Tbsp
Extra-Virgin Olive Oil
1/3 cup
Extra-Virgin Olive Oil
Zoodles
Coconut Butter
1/2 tsp
Coconut Butter
Garlic
1 clove
Garlic, minced
Mushroom
2 1/2 cups
Mushrooms, sliced
Almond Milk
3 Tbsp
Almond Milk
or Cashew Milk
Salt
to taste
For Serving
Fresh Basil
to taste
Cashew Nuts
to taste
Cashew Nuts, toasted
Nutrition Per Serving
VIEW ALL
Calories
567
Fat
51.5 g
Protein
12.3 g
Carbs
23.5 g
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Pesto Noodles with Mushrooms
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Healthy Laura
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/
Cooking InstructionsHide images
step 1
Place Arugula (3 handfuls), Fresh Basil Leaf (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 (2 1/2 cups). 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!
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!
Tags
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American
Gluten-Free
Brunch
Lunch
Shellfish-Free
Dinner
Vegetarian
Spring
Summer
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