“Zoodles” are one of my favorite food trends this year. The name is a mix of zucchini and noodles and if you haven’t tried them until now- it’s time! They are not only healthier than normal pasta but also a great vegan & glutenfree variant and amazing for low-carb nutrition. (100g only contain about 20g carbohydrates.)
All you need to create your own zoodles are some zucchinis and a spiral cutter. And believe me – it’s worth it! You can not also use it for zucchinis but also for many other vegetables such as carrots or potatoes.
Some days ago I started a little cooking session with a friend who has been in Italy for a while and she showed me her avocado- arugula pesto. I changed it up a little bit and it’s delicious! We had it with some pasta but I think that the zoodles are perfect with the avocado pesto so I created a avocado-arugula pesto with zoodles.
- Ingredients (For the zoodles):
- 2-3 zucchinis
- 1 garlic glove
- some olive oil
- salt & pepper
- some cocktail tomatoes (opt.)
- 2 champignons (opt.)
- Ingredients (For the pesto- Will be more than 2 portions!):
- 2 large and ripe avocados
- ½ bunch of parsley
- 40g aragula salad
- 70g grounded almonds (140g for vegans)
- 80g parmesan (opt. for vegans)
- 1 garlic glove
- 5 tbsp olive oil
- juice of 1 lemon
- ½ chili pepper
- salt & pepper
- I would start with making the pesto. Core the avocados and cut it into little pieces, chop parsley, arugula salad and garlic until they're really small and mash everything with a fork. Add the rest and mix it together. Season everything with some salt and pepper.
- For the Zoodles: Heat up some olive oil with garlic in a pan. Add tomatoes and champignons and the zucchinis you cut with your spiral cutter. Let it brown slightly.
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