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Low FODMAP Vegan Zucchini Noodles with Walnut Pesto
How to Make It
Step 1
Spiralize the zucchinis and set them aside. You will need a spiralizer to make the noodles, otherwise, you can make 3 horizontal cuts with a sharp knife into the zucchini and use a vegetable peeler along the zucchini to make ribbon noodles.
Step 2
Grate the vegan parmesan ‘cheese’ on the small edge of a box grater if your ‘cheese’ is in block form. Reserve some for garnishing. Add the basil, parmesan ‘cheese’, walnuts, garlic-infused oil, a pinch of sea salt, and a good grind of black pepper to a blender or food processor.
Step 3
Blitz until smooth and creamy. If your pesto is looking a little too thick, add in more olive oil 1 tablespoon at a time. Pulse again until you reach a loose consistency.
Step 4
Heat 1 tablespoon of olive oil (or plant-based butter) in a saucepan set over medium heat. Add the zucchini noodles and cook for 1-2 minutes until just heated through. Add the pesto to the saucepan and carefully stir through, taking care not to break the noodles.
Step 5
Quickly transfer the noodles to a serving dish. Sprinkle the remaining grated parmesan cheese over the top and a grind of black pepper.
Ingredients
- Zucchini, cooked from fresh – 600 g
- Garlic-Infused Extra Virgin Olive Oil (Low FODMAP) – 4 tbsp
- Basil – 30 g
- Vegan Parmesan Cheese – 30 g
- Walnuts Raw – 50 g
- Salt, sea salt – 0.13 tsp
- Black pepper, ground – 0.13 tsp
- Extra virgin olive oil – 1 tbsp
