Pesto with Buckwheat & Zucchini Noodles

Updated: Jan 6


I am giving up wheat, what! Yep, well sadly we are having a break. Sometimes as we get older harder to digest many foods. So If I want to make a pasta dish what can I swap wheat pasta for? Well in this recipe I am going to use two types of noodles Buckwheat and zucchini noodles. Unlike wheat, buckwheat isn’t a grass, because of its seeds its rich in complex carbohydrates and its 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 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.

xx

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