Here’s the perfect starter recipe to get you going on the zoodle train! A fantastic homemade pesto is a great way to get into vegetable noodles, as it’s so full of flavour and texture, making it a perfect accompaniment to the slightly crunchy and subtle-tasting zoodles.
This recipe is a staff favourite for so many reasons: it’s only got a handful of simple, staple ingredients, making it economical and accessible to make; it’s super fresh, healthy and low carb, so you don’t get that post-carb slump in the afternoon when you need to be on your A-game; and it tastes fantastic served cold, so it’s perfect for taking to work or on the road with you. It’s also a great option for last-minute dinners, as it can literally be made and on the table in less than ten minutes!
This dish is gluten-free and full of veggies, making it certifiably super healthy. To make it dairy-free and vegan to boot, just replace the Parmesan with some vegan cashew cheese or nutritional yeast flakes and omit the bocconcini.
Serves 4
+ gluten free
+ vegetarian
+ egg free
+ nut free
+ soy free
Ingredients
50g Parmesan cheese, roughly chopped
1 garlic clove, peeled
300g semi-sundried tomatoes
60g olive oil
3 zucchinis
Handful fresh basil, leaves picked
12 baby bocconcini, halved
Method
- Place cheese and garlic in TM bowl, grate for 2 seconds, speed 8.
- Add tomatoes, chop for 3 seconds, speed 8.
- Add olive oil, heat for 2 minutes, 80°C, reverse speed 1.
- Meanwhile, using a spiraliser, make zucchini pasta.
Toss together pesto, zucchini pasta, basil and bocconcini. Serve immediately.
Want more zoodle (zucchini noodle) inspiration? Watch Alyce whip up her super-healthy raw succhini pasta…
For more of our super healthy Thermomix recipes, check out our cookbooks Super Healthy and Fresh Favourites.
