Mushroom Pesto Zoodle (Salad)

Name: Mushroom Pesto Zoodle (Salad)
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: European, Italian, Mediterranean
Ingredients: 2 zucchinis, spiralised; 12 cherry tomatoes, halved; ½ carrot, julienned; ½ red onion, sliced; ½ red chilli, chopped; Toasted sesame seeds, to garnish; 150g mushrooms, sliced; 1 shallot; ¼ cup pine nuts, toasted; 2 tbsp olive oil; 2 cloves garlic; 1 tbsp lemon juice; ¼ cup nutritional yeast; Salt and black pepper

7 steps

Prep:15minCook:15min

Updated at: Fri, 19 Jan 2024 07:23:35 GMT

Nutrition balance score

Great

Glycemic Index

Low

Glycemic Load

Low

Nutrition per serving

Calories420.8 kcal (21%)

Total Fat28.8 g (41%)

Carbs28 g (11%)

Sugars12.5 g (14%)

Protein18.5 g (37%)

Sodium454.6 mg (23%)

Fiber9.7 g (35%)

% Daily Values based on a 2,000 calorie diet

Ingredients

2 servings

0.5carrot

0.5red onion

0.5red chilli

Pesto

150gmushrooms

¼ cuppine nuts

2 Tbspolive oil

1 Tbsplemon juice

¼ cupnutritional yeast

salt

black pepper

Instructions

Make the Pesto

Step 1

In a frying pan over medium heat, cook mushrooms until they have softened and lightly browned, 5 to 7 minutes.

Step 2

Put cooked mushrooms in a blender, along with the remaining ingredients.

Step 3

Blend until a rough paste forms.

Make the Zoodles

Step 4

Place spiralised zucchini in a large bowl. Add pesto to the bowl and mix thoroughly.

Step 5

Mix in tomatoes, carrot, red onion and chilli.

Step 6

Split into serving bowls and garnish with the sesame seeds.

Note

Step 7

If serving this warm, cook zoodles in a medium hot frying pan with a splash of oil for a few minutes along with the carrot, red onion and tomatoes before mixing in the pesto once removed from the heat.