Pesto with Buckwheat & Zucchini Noodles
Updated: May 1
I am giving up wheat, what! Yep, sadly, we are having a break sometimes as we get older harder to digest many foods. So, what can I swap wheat pasta for if I want to make a pasta dish? Well, in this recipe, I will use two types of noodles: Buckwheat and zucchini. Unlike wheat, buckwheat isn’t grass because of its seeds. It's rich in complex carbohydrates and is referred to as a pseudocereal (non-grass used much like any other cereals. Its seeds can be grounded into flour.) It is also high in fibre, so it will keep you fuller for longer.
You will need: 2 bunches of sweet basil leaves & stalks 1 cup roasted cashews 1/2 fresh lemon juiced 1 clove garlic Half avocado 1 tbsp nutritional yeast 2 tbsp extra virgin olive oil Pinch of Himalayan salt 1 zucchini spiralized 1 packet of sabo buckwheat noodles (I couldn’t find these package free) 1 handful mushrooms 1 bunch broccolini 1 cup peas
How to make: In a high-powered blender or food processor, add basil leaves/stalks, cashews, lemon, garlic, avocado, nutritional yeast, 1 tbsp extra virgin olive oil and salt. Blitz till smooth. In a pan on medium heat. add the second tbsp of olive oil, saute the broccolini, mushrooms and peas for 5 minutes and set aside. Cook the buckwheat noodles with the instructions on the packet. Drain and rinse with cold water. In a serving bowl, add the zucchini noodles, buckwheat noodles pesto and saute mixture and mix until well combined.
I hope you enjoy this healthy summer recipe, I enjoy mine cold.