Squash Spaghetti With Sage Pesto
[Vegan, Gluten-Free]
Author Bio
I am a vegan chef and freelance food photographer who collaborates with companies, magazines, and...
I am a vegan chef and freelance food photographer who collaborates with companies, magazines, and online portals. I am convinced that an ethical approach is necessary at the table, respecting all forms of life, the environment, and its resources. Furthermore, I feel that awareness of what we eat is important to make choices that respect humans, animals, and the planet. Follow me on Zucchero & Viole. Read more about Simona Malerba
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Squash Spaghetti With Sage Pesto [Vegan, Gluten-Free]
Spiralized veggies are a great way to get your pasta fix and cut down on carbs. This squash "spaghetti" consists of thick pumpkin noodles tossed in a fragrant sage pesto made from raw pumpkin seeds and almonds with a delicate touch of fresh parsley. Top it with fresh sage leaves...
Spiralized veggies are a great way to get your pasta fix and cut down on carbs. This squash "spaghetti" consists of thick pumpkin noodles tossed in a fragrant sage pesto made from raw pumpkin seeds and almonds with a delicate touch of fresh parsley. Top it with fresh sage leaves and a sprinkle of nutritional yeast.
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Ingredients You Need for Squash Spaghetti With Sage Pesto [Vegan, Gluten-Free]
How to Prepare Squash Spaghetti With Sage Pesto [Vegan, Gluten-Free]
- Spiralize the squash. Salt lightly, add a few drops of lemon juice, then stir to coat and let sit.
- Prepare the pesto be placing all other ingredients, except for olive oil and water, in a blender or food processor. Gradually add olive oil and water to achieve your desired consistency.
- Toss the spaghetti with pesto and serve immediately.
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