Summer Vegetable Pesto Pasta Recipe

Name: Summer Vegetable Pesto Pasta
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 medium zucchini, peeled and spiral sliced (I use the VeggiePasta 4-Blade Spiralizer I found on Amazon.com); 1 cup asparagus, chopped; 2 tablespoons extra virgin olive oil (EVOO); 1 cup cremini mushroom, chopped (or your favourite in-season mushroom); 1/2 cup frozen peas (omit for Paleo); 1/2 cup cherry tomatoes, halved; 1 cup raw cashews; 4 cups boiling water; 1 tablespoon lemon juice; 1 garlic clove, chopped; 2 tablespoons fresh basil, chopped; 1/4 teaspoon sea salt; 1/8 teaspoon black pepper (to taste); 1/8 teaspoon ground nutmeg (to taste); 1 tablespoon toasted pine nuts (to garnish); 1 tablespoon fresh basil (to garnish)

Servings: persons

4 medium zucchini, peeled and spiral sliced (I use the VeggiePasta 4-Blade Spiralizer I found on Amazon.com)
1 cup asparagus, chopped
2 tablespoons extra virgin olive oil (EVOO)
1 cup cremini mushroom, chopped (or your favourite in-season mushroom)
1/2 cup frozen peas (omit for Paleo)
1/2 cup cherry tomatoes, halved
1 cup raw cashews
4 cups boiling water
1 tablespoon lemon juice
1 garlic clove, chopped
2 tablespoons fresh basil, chopped
1/4 teaspoon sea salt
1/8 teaspoon black pepper (to taste)
1/8 teaspoon ground nutmeg (to taste)
1 tablespoon toasted pine nuts (to garnish)
1 tablespoon fresh basil (to garnish)

1
Boil the water in a kettle or on stovetop, and soak the cashews in the boiling water for maximum of half an hour. [Soaking the cashews breaks down phytic acid and allows for proper digestion. It also neutralizes enzyme inhibitors, making digestion a whole lot easier.).
2
Pour some of the water into a large saucepan and place the zucchini noodles in the water for about 2 minutes.
3
Drain the noodles and place on a baking tray lined with parchment paper. [This helps to drain excess water].
4
Saute the mushrooms in a little olive oil for about 4 minutes (must not exceed medium heat).
5
Remove the cashews from the water and drain. Keep the sack water to one side.
6
Place the cashews in a blender (or food processor) with 1 cup of the soak water. Add in the lemon juice, nutmeg, basil, salt, pepper and garlic. gently pulse until everything is well combined and smooth.
7
Serve sauce over the pasta. Bon appetite!

2322

kcal

Calories

250

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 4 medium zucchini, peeled and spiral sliced (I use the VeggiePasta 4-Blade Spiralizer I found on Amazon.com), 1 cup asparagus, chopped, 2 tablespoons extra virgin olive oil (EVOO), 1 cup cremini mushroom, chopped (or your favourite in-season mushroom), and more.

Yes, Summer Vegetable Pesto Pasta falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Summer Vegetable Pesto Pasta

How did you like this recipe?

Frequently Asked Questions