Tuesday, June 17, 2014

Zucchini Pasta al ajo

This amazing gluten-free, vegan, Zucchini Pasta dish made my day, so it obviously will make this blog. The most pungent taste I would say is the garlic, so if you're not a fan or you need to be somewhere afterwards maybe leave it out. I added the "meatballs" from my other recipe just to have a little extra protein boost. 
One of my favorite recipes, here it goes.

1-2 Zucchinis
1/2 tomato
1/2 onion
1 ounce avocado
2-3 dried tomato's
2-3 cloves of garlic
1-2 tablespoons of flaxseed/sunflower seed mix (soaked)
1 big tablespoon of red lentils
1 tablespoon of olive oil
Fresh Thyme, oregano & basil to taste

For the "pasta" just take a potato peeler or a spiralizer and go crazy on the zucchini. I can't believe it took me so long to find out about this carbless deliciousness. You can eat these raw, but you can also fry them in a pan with 1/2 - 1 tablespoons of olive oil, like I did for this recipe.
For the sauce just blend the remaining ingredients together and take a big tablespoon of sauce per one serving of "pasta" and mix it in the pan with medium heat.
To feed one person 1/2 - 1 Zucchini is plenty.

Tip: Add pine nuts & 1-2 teaspoons of oat bran as a parmesan cheese substitute.

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