Recipes

Recipe: Zucchini Spaghetti Noodles with Creamy Basil Pesto Sauce?

Swap out pasta noodles for julienned zucchini and you've got yourself a raw food spaghetti

By Caren McSherry /

Credit: Flickr/Marc Kjerland

It might look like spaghetti, but this raw food pasta is made with zucchini

This raw food recipe uses zucchini to stand in as pasta noodles covered in creamy pine nut and basil pesto sauce

The chefs championing the raw-food movement are clearly the team at the Fairmont. They pioneered the idea on a hotel level, sourced it, understand the concept, and most importantly, are bringing it to fruition with style. Enjoy it in good health. This recipe comes courtesy of Fairmont Vancouver Airport executive chef Kamal Silva.



Ingredients

  • 3/4 cup coconut water

  • 2-3 cloves garlic

  • 1/3 cup fresh lemon juice

  • 1/2 tsp. sea salt

  • 1 cup raw pine nuts

  • 1 cup fresh basil 

  • 2 Tbsp. olive oil

  • 6-8 raw zucchini, julienned on a mandolin slicer



Instructions

  1. Combine all the ingredients except the zucchini in a food processor and blend until smooth.
  2. Pour the mixture over the julienned zucchini and toss until zucchini is evenly coated with the basil pesto sauce.
  3. Serve at room temperature in a pasta bowl.

Recipe courtesy Caren McSherry from the Gourmet Warehouse
.

Originally published in TV Week. For daily updates, subscribe to the free TV Week e-newsletter, or purchase a subscription to the weekly magazine.