Veggie Noodle Pesto Pasta

Serves: 3 People

Prep Time: 10 minutes

Cooking Time: 20 minutes

28381218_10155258303367621_217244707_nIngredients:

1 zuchinni

1 sweet potato

1 can of chickpeas

1 head of broccoli

1tbsp Olive Oil

1 clove of Garlice

Homemade Pesto:

1 ½ Cup of Fresh Basil

½ Cup Spinach

¾ Nutrional Yeast

3 Cloves of Garlic

½ tbsp Rock Salt

¼ Cup Oil

 

Method:

  1. Chop off either end of zucchini and sweet potato and spiralize. To spiralize the sweet potato you need a little bit more strength but it still works just fine. If you don’t have a spiralizer you can cut vegetables into spaghetti like lengths.
  2. Heat saucepan and add ½ tbsp Olive oil and minced garlic.
  3. Chop up broccoli into small bit size pieces. Once pan is heated add broccoli to saucepan with chickpeas.
  4. Cook for 5-10 minutes until broccoli is slight browned stir in couple tablespoons of pesto to mixture and set aside.
  5. Add ½ tbsp Olive oil to a new saucepan then add spiralized zucchini and sweet potato noodles. Cook for approximately 10-15 minutes until they visiably soften and decrease in size.
  6. Stir in a couple tablespoons of pesto into noodles.
  7. Add chickpea broccoli mixture on top and enjoy!

 

Pesto Method:

  1. Add all ingredients into blender and blend until chunky texture.
  2. Enjoy!

 

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