In this recipe, spiralized carrot noodles are topped with Mediterranean veggies, and then tossed in an herby pesto made of basil, mint, and spinach. With lots of cooling flavors, no cooking or baking required, and tons of color, this light dish packs a summery punch. You're just 15 minutes away from a delicious dish!

Mediterranean Pesto Carrot Pasta [Vegan, Gluten-Free]

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Serves

1-2

Cooking Time

15

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Ingredients

For the Pesto:

  • 1 cup basil
  • 1 cup baby spinach
  • 1/4 cup packed mint leaves
  • 2 garlic cloves
  • 1/4 cup olive oil
  • 1 teaspoon tahini
  • 1 teaspoon lemon juice
  • Salt, to taste

For the Pasta and Toppings:

  • 1 large carrot
  • 1/4 cup chickpeas
  • 2-3 pearl tomatoes, quartered
  • 1/4 cup diced cucumber
  • 6-8 kalamata olives, sliced
  • 1 tablespoon dill
  • 1 tablespoon lemon juice
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper
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Preparation

  1. Using a spiralizer, spiralize carrot to form noodles.
  2. In a food processor, combine all pesto ingredients and pulse until liquified.
  3. Toss pasta with pesto and stir in chickpeas, tomatoes, cucumber, and olives.
  4. Add dill, lemon juice, salt, and pepper, and toss well to combine. Taste and adjust seasonings. Serve.
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