- Health advice
- Jan 25, 2016
We have all heard of pasta and we all love it!
The comforting bowl of delicious heaven that´s usually topped with a meaty sauce or smothered in cream and cheese.
It’s one of those sobby comforting dishes that we all love, yet the moment we take the last mouthful we´re filled with instant regret.
Well, we have a solution! Have you heard of Zoodles? It´s Zucchini noodles! Just like noodles and pasta but so much healthier – and yummier!
You will be impressed by the abundance of nutritional goodies zucchini have to offer. It´s a delicious vegetable that’s loaded with fibre, vitamins, minerals and antixidants. Due to this nutritional content, it may help to reduce inflammation, protect against cáncer, normalise blood sugar levels and support digestive health due to its fibre content. How’s that for a delicious bowl of goodness?
Although you might think a fancy spiraliser is the only way to make zoodles, think again. An inexpensive chinese veggie peeler is all you need to get zoodling.
Make a big bowl of zoodles and get creative! Here’s a nutritious and wholesome récipe with pesto, pumpkin and tomato. But you can get creative with your favourite healthy noodle topping. Have fun and enjoy zoodling!
These zoodles are a wonderful alternative to pasta and so much lower in refined carbohydrate and calories. Perfect for those on a low carbohydrate diet or following the paleo diet principles. You may like to enjoy the zoodles with bolognaise sauce, mushroom sauce or simply with a basic tomato and vegetable sauce. Get creative and have fun!
By Tiaan Bennett, Naturopath
Pumpkin and Pesto Zoodles
- I large zucchini
- 3 tbsp pine nuts
- 2 garlic cloves
- 1 tbsp nutritional yeast flakes (OR parmesan cheese)
- 4 tbsp olives oil
- 2 large handfuls of basil
- Himalayan salt and pepper
- 4-6 cherry tomatoes (cut in half)
- 2 cups of diced pumpkin
- Feta cheese (diced)
- Preheat oven to 180 degrees and line a baking tray with baking paper and bake the pumpkin for 15 minutes, or until the vegetable is cooked through.
- Use a chinese vegetable peeler or a spiraliser to grate the zucchinis into long noodle-type zoodles (you may not be able to grate the very centre of the zucchini as the seeds tend to make the strips break). Set zoodles aside.
- To make the pesto sauce, combine the pinenuts, nutritional yeast or parmesan and garlic in a food processor or blender. Add the basil, olive oil, salt and pepper and blend until smooth and creamy.
- Once the pumpkin is cooked, let cool for 10 minutes. In the meantime, gently mix the pesto sauce through the zoodles. Once the pumpkin has cooled down a little bit, mix the pumpkin through.
- Top with tomatoes and cheese, serve and enjoy.
