Buy Now → Rainbow Noodles with Vegan Pesto
Lightly cooked vegetable “zoodles” with vegan pesto makes a healthy pasta alternative. A great summer dish.
- Prep Time: 5 mins
- Cook Time: 5 mins
- Total Time: 10 mins
- Yield: 4 1x
- Category: Vegetables
- Cuisine: Vegan, Paleo, Mediterranean, Healthy
Ingredients
Scale
- 1 large, thick orange carrot
- 2 yellow squash or yellow zucchini
- 2 green zucchini
- ½ tablespoon olive oil
- ½– ¾ cup Amazing Vegan Pesto
- red pepper flakes (optional)
Instructions
- Create the noodles using a spiralizer. If you don’t have one a mandoline or julienne tool also works Keep carrots separate from the zucchini.
- If using a julienne tool only use the outside of the zucchinis. Save the inside of the zucchini to use in salads.
- Heat the olive oil in a skillet over medium heat. Add the carrots and toss for 2 minutes until just softened.
- Add zucchini and yellow squash. Cook until they just sort of relax into the pan instead of being so stiff, about 2 minutes. You don’t want them to be overly mushy but you also don’t want them to be hard and crunchy. Somewhere in between is perfect.
- Add just enough to pesto to coat the noodles. Mix using tongs to spread everything evenly and to avoid clumps. Add more pesto if necessary.
- Once the pesto is evenly distributed, serve, topped with red pepper flakes (optional).
Find it online: https://eatwellenjoylife.com/rainbow-noodles-with-vegan-pesto/