Summer Vegetable Pesto Pasta

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READY IN: 35mins
SERVES: 2
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Boil the water in a kettle or on stovetop, and soak the cashews in the boiling water for maximum of half an hour. [Soaking the cashews breaks down phytic acid and allows for proper digestion. It also neutralizes enzyme inhibitors, making digestion a whole lot easier.).
  • Pour some of the water into a large saucepan and place the zucchini noodles in the water for about 2 minutes.
  • Drain the noodles and place on a baking tray lined with parchment paper. [This helps to drain excess water].
  • Sauté the mushrooms in a little olive oil for about 4 minutes (must not exceed medium heat).
  • Remove the cashews from the water and drain. Keep the sack water to one side.
  • Place the cashews in a blender (or food processor) with 1 cup of the soak water. Add in the lemon juice, nutmeg, basil, salt, pepper and garlic. gently pulse until everything is well combined and smooth.
  • Serve sauce over the pasta. Bon appetite!
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