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April 19, 2017
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.
Squash Spaghetti With Sage Pesto [Vegan, Gluten-Free]
Dairy Free Gluten-free Recipes Grain Free Recipes High Fiber Low Carb Vegan No Refined Sugar Soy Free Sugar Free / Low Sugar Vegan Wheat Free
Serves
2Ingredients
- 10.6 ounces squash of choice
- 20 fresh sage leaves
- 2 tablespoons pumpkin seeds
- 1/4 cup raw almonds
- 2 teaspoons nutritional yeast
- About a 1/4 cup extra virgin olive oil
- A few tablespoons water, as needed
- 1 tablespoon chopped fresh parsley
- A few drops of lemon juice
- Salt and pepper, to taste
Preparation
- 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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AUTHOR & RECIPE DETAILS
Homemade pasta, Italian classics, and more. I'm a landscape architect, but now my job is to cook and take food photos for magazines and companies . I'm vegan because I love animals and I want to do the best I possibly can for the environment. My goal is to help everyone get closer to having a vegan kitchen because it's necessary to protect our planet and resources and it is important to consume consciously. My vegan meals are healthy and ethical, but I also have a sweet tooth. To be convinced of how good they are, just try!
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