Gluten-free Zucchini Noodles with Pesto
Pastes
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Cook Time
30 min
Servings
2
Difficulty
Easy
Prep Time
20 Min
Description
This recipe for gluten-free zucchini noodles with pesto is a light and healthy meal, ideal for summer. The zucchini noodles are mixed with a fresh arugula-basil pesto from the Thermomix®. The dish is vegetarian, vegan and low-carb, perfect for a quick and easy meal.
Ingredients (13 ingredients)
-
0.5 piece Onion
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1 clove Garlic
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2 tbsp Olive oil
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50 g Arugula
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20 g Basil leaves
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30 g Almonds
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20 g Cashew kernels
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4 tbsp Olive oil
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2 tbsp Lemon juice
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0.5 tsp Mustard
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Salt
-
Pepper
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2 piece Zucchini, medium sized
Preparation (6 steps)
Prepare onion and garlic
Peel and halve 1/2 onion. Peel 1 clove of garlic. Place the half onion in the mixing bowl and chop for 3 sec./speed 5. Add the garlic clove and chop for another 3 sec./speed 7.
Sauté onion and garlic
Add 2 tablespoons of olive oil to the chopped onion and garlic in the mixing bowl and sauté for 3 min./120°C/speed 1.
Prepare pesto
Add 50g arugula, 20g basil leaves, 30g almonds, 20g cashew kernels, 4 tablespoons olive oil, 2 tablespoons lemon juice, 1/2 teaspoon mustard, salt and pepper to taste to the mixing bowl and puree for 20 sec./speed 8. If necessary, scrape down the sides with the spatula and puree again.
Season pesto
Remove the pesto from the mixing bowl and season with salt and pepper. If necessary, add some more olive oil or lemon juice.
Mix zucchini noodles with pesto
Use a spiral cutter to process 2 medium-sized zucchinis into noodles. Place the zucchini noodles in a bowl and mix with the prepared pesto.
Serve
Arrange the zucchini noodles with pesto on plates and garnish with fresh herbs as desired.
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Created by
Maria H.
1
Rezept
0
Kochbücher
Tags
Source
MiaMix
AI cooking assistant for Thermomix®
Allergens
- Almonds
- Cashews
- Mustard
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