If you ask me, the easiest dishes are often simply the best! Especially when you have a real busy week ahead, it’s nice to prepare yourself a quick and healthy meal. The best of all, you won’t need any prepackaged products with lots of unnatural additives for this recipe. This dish is loaded with natural and fresh flavours and lots of fresh vegetables.
Today’s speciality is a delicious classic pasta pesto with a twist. Instead of using pasta I make zucchini strings. Zucchini is rich in folic acid, so ideal for women who are pregnant or trying to. It is also rich in potassium, magnesium, vitamin A, B1 and C. The pasta sauce is made of pesto and creamy avocado.
This is what you need (1 person)
- 1 zucchini
- 1 ripe avocado
- ½ lemon (juice)
- 100 millilitre almond milk
- 1 tablespoon pesto (organic)
- garlic powder
- 1 tablespoon pine nuts
- 10 cherry tomatoes
- salt and pepper
How you make it
Remove the skin from the zucchini with a cheese slicer. Cut the zucchini into thin long strings with a julienne slicer, grater, mandolin, spiralizer or, when you don’t have all of this just use a cheese slicer. I prefer the spiralizer.
Remove the skin from the avocado and remove the pit. Mash the avocado with a fork (you can also use a blender or hand mixer) and add the lemon juice, garlic powder, milk, pesto, salt and pepper. Mix well together until you get a smooth sauce. Add the sauce to the zucchini strings and stirr.
Heat a frying pan and fry the pine nuts until they start to colour. Cut the tomatoes in half and add them to the pine nuts. Bake until they become a little bit softer. Add the tomatoes and the pine nuts to the pasta.