Vegan
Zucchini
Spaghetti
Ingredients:
-
4 large zucchini
-
2 tablespoons olive oil
-
1 clove garlic, crushed
-
1 1/2 cups frozen peas, thawed
-
4 tablespoons Bear Pond Farm Spicy Vegan Pesto
-
1/2 of a lemon, juiced
-
1 handful basil leaves
-
kosher salt
-
freshly ground black pepper
Vegan Zucchini Spaghetti
Ingredients:
-
4 large zucchini
-
2 tablespoons olive oil
-
1 clove garlic, crushed
-
1 1/2 cups frozen peas, thawed
-
4 tablespoons Bear Pond Farm Spicy Vegan Pesto
-
1/2 of a lemon, juiced
-
1 handful basil leaves
-
kosher salt
-
freshly ground black pepper
Instructions:
Remove the ends of the zucchini. Cut into sections before winding through a spiralizer to turn into strands. Collect strands in a bowl.
Heat olive oil in a large skillet or sauté pan set over a medium heat until hot. Add garlic, fry for 20 seconds, and then remove from pan.
Add zucchini strands, peas and a splash of water. Cover with a lid and cook over a medium heat until zucchini and peas are tender, about 3-4 minutes.
Stir in pesto, lemon juice and some salt and pepper to taste.
Divide between bowls and garnish with basil leaves before serving.
