I remember making my first raw zucchini pasta, also called zoodles (zucchini noodles). It was such a revolutionary and awesome moment, being able to transform a simple vegetable into something extraordinary. It’s true: We feast first with our eyes. I cannot believe how much more appetising my dishes looked after bland slices of zucchini were replaced by sexy curly strands. They looked a hundred times better. But they’re also a hundred times more nutritious than your regular noodles or pastas. They’re low carbs and low calories too, but who’s counting?
Zoodles are great in salads, but they’re also good for hot dishes – or more accurately, warm dishes. They tend to wilt in high heat so you’ll need to be careful not to overcook them. They just need a light toss over low heat until they become bright green, 2 – 3 minutes or so and you’re done.
This recipe is an excellent introduction to zucchini pasta or zoodles. It’s very simple to make, requiring only seven ingredients (including salt!) and is a nifty way to use up any excess zucchini you may have. You will need a spiraliser to make the noodles but you can also use a vegetable peeler or a mandoline which will give you slight
Why this Zucchini Pasta with Coriander Pesto is the bomb!
Apart from the simplicity of the ingredients, this dish is the bomb because it’s a light but satisfying. For me, flavour is everything and the coriander pesto definitely delivers the kick. The spiciness of raw garlic, the earthiness of pine nuts and the bold fragrance of coriander give this pesto that creamy texture with bold, fresh and punchy flavours, without any added dairy.
- Zucchini Pasta with Coriander Pesto
- 1 bunch coriander
- 1/2 cup pine nuts
- 1/2 cup cashew nuts *
- 5 garlic cloves
- ½ – 1 tbsp lemon juice (I recommend using ½ tbsp to start with)
- 1/2 tsp salt
- 1 tbsp olive oil
- 2 large zucchini
- 1 tbsp olive oil
- Make zucchini noodles using spiraliser or cut into thin stripes mandoline
- Make pesto by putting all the ingredient in a food processor and process until smooth. Taste and adjust flavour by adding more salt for saltiness, or lemon juice for acidity.
- Heat oil in pan on medium heat
- Add zucchini and toss until warm, about 3-4 minutes
- Turn off the heat and stir in pesto and toss until evenly coated.
- Serve immediately
Did you make this recipe?
Please let me know how it turned out for you! Leave a comment below and/or share a picture on Instagram and tag me in the picture.