Oodles Of Zoodles

Serves 4

Nutritional Information 

Per Serving: 768 kcals/3165 kJ, 74.6 g fat (10.9 g saturated), 13.8 g protein, 6.9 g carbs (2.6 g sugars), 0.7 g salt, 6.8g fibre

INGREDIENTS

  • 2 medium courgettes, trimmed
  • Sea salt and freshly ground black pepper, to season
  • A handful of fresh basil, to serve

Red Pesto 

  • 60 g sun-dried tomatoes in oil, drained
  • 125 g pine nuts
  • 1 roasted garlic clove
  • 3–4 tablespoons olive oil
  • 1⁄2 teaspoon dried basil
  • 1⁄4 teaspoon dried oregano

Macadamia ‘Parmesan’

  • 60 g macadamia nuts
  • 4 tablespoons nutritional yeast
  • 1⁄4 teaspoon salt
  • A spiralizer

METHOD

1. Begin by preparing the zoodles. Slice the courgettes using a spiralizer and set aside until you are ready to serve. 

2. To make the red pesto, put all of the ingredients in a food processor with a little black pepper and pulse until smooth, adding more olive oil to loosen the mixture if necessary. Transfer to a bowl and set aside. 

3. Rinse the food processor and pulse all of the macadamia ‘Parmesan’ ingredients together to a fine crumb.

4. When you are ready to serve, bring a saucepan or pot of water to the boil over a medium–high heat. Add the zoodles and cook for 2 minutes, taking care not to let them overcook. Drain in a fine mesh sieve and return the zoodles to the pan. Add 1 tablespoon of the red pesto to the pan and set over a gentle heat for 1 minute to warm the pesto. 

5. Warm the remaining red pesto in a separate saucepan or pot set over a gentle heat for 2–3 minutes. 

6. Divide the mixture between two bowls, top with the warm red pesto and sprinkle over the macadamia ‘Parmesan’. Garnish each with a few fresh basil leaves and serve.

For more recipes from 'Plant-Based Paleo' by Jenna Zoe (Ryland, Peters & Small, £14.99), click here.