Zucchini noodles with basil, avocado, garlic, lemon juice, pine nuts, olive oil, tomatoes, salt and nutritional yeast
40 g basil leaves (1 plant)
2 tbsp pine nuts
1 tbsp olive oil
Pinch of fine ground sea salt
1 tbsp nutritional yeast
½ garlic glove
Some lemon juice
250 g cherry tomatoes
Handful of pine nuts
Briefly toast the pine nuts and put it together with the basil, avocado, garlic, olive oil, salt, lemon juice and nutritional yeast in a kitchen machine. Mix quickly and your green pasta sauce is ready.
Make zucchini noodles by using a spiral vegetable slicer or a vegetable peeler and put them in a bowl. Add the green sauce to the bowl and using your hands to mix the noodles with the sauce.
Set the temperature of the oven to 170 degrees Celsius. Cut the tomatoes in half and place them on an oven tray covered with baking paper. Sprinkle them with olive oil and salt. Place the tomatoes in the oven for around 45 minutes. If you have more time, set the temperature of the oven to 100 degrees Celsius and bake for around 2-3 hours.
Toast the pine nuts in a pan and decorate your green noodles with the tomatoes and toasted pine nuts. Your green pasta adventure starts right here 😉
Recipe & photos by Anne