Courgetti and vegan pesto

We have been getting courgettes lately in our weekly Canalside share, so I have become partial to the courgetti noodles, as have our kids (marvellous!) So these, coupled with some homemade vegan pesto make it very easy to eat a whole plate of veg! Add some toasted tamari cashews & seeds & you have a great plant based meal, that really is simple, delicious & nutritious!

Ingredients

(Serves 2)

3 courgettes (spiralised into courgetti!)
Colourful fresh mixed veg of choice(I used 1 red pepper & 1/2 pack of asparagus & 1/2 pack sugar snap peas)
3 Tbsps (or more) of fresh pesto (see below)
2 Handfuls of cashews
1 handful of pumpkin & sunflower seeds
Dash of tamari (gluten free soy sauce)
Handful of rocket or fresh herbs to garnish

Method

Steam mixed veg for 4-5 mins until cooked

Gently toast the nuts and seeds in a dry pan & add a dash of tamari to coat

Steam fry the courgetti in a wok (cook with a dash of olive oil & some water & cook for a couple of minutes with the lid on) until soft

Turn off the heat & stir in pesto & veg

Serve with a sprinkling of nuts, seeds, & fresh herbs

Enjoy!

Pesto ingredients

135g cashews
Zest & juice of 1 lemon
1 tsp garlic powder
2 handfuls (or more) of fresh herbs. (I used basil & rocket)
2 tbsps of nutritional yeast
Olive oil & salt & pepper to taste

Method

Soak cashews in water overnight

Drain & blend with other ingredients

 

 

 

 

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