10 Minute Pesto with Zucchini Pasta
(Gluten & Dairy Free)

Pasta has always been a quick fix, but the combination of grains and dairy can leave you feeling heavy and sluggish. Enter zucchini pasta (or courgette as we call it here in the UK). With a handheld spiralizer (which you can pick on Amazon for very little), you can make yourself this green pasta. Pesto is traditionally made in pestle and mortar – this is a quick version, all you need to do is chuck the ingredients into a blender and you’re good to go. You can even eat this raw.


Pesto with Zucchini Pasta

Portion: 2

Diary-Free Pesto ingredients:

  • 75g cashews (or 100g if not using pine nuts)
  • 25g pine nuts (optional as these are more costly)
  • 1/2 large avocado or 1 small
  • 100ml nut milk
  • 2 garlic cloves
  • 1 tbsp nutritional yeast (you can leave out if you don’t have it, though it does add to the flavour)
  • 1 tsp avocado oil 
  • Squeeze of lemon juice
  • 8 basil leaves 
  • Couple pinches of fresh parsley 
  • Pinch of Himalayan salt

Zucchini pasta ingredients: 

  • 1 zucchini/courgette 

Optional extras: 

  • 3 mushrooms 
  • 1 small-med white onion
  • 125g (or whatever) tenderstem asparagus
  • Handful of spinach

Light lunch version:

  1. Chuck all of the pesto ingredients into a blender and blend until smooth.


  2. Use your spiraliser to make the zucchini strands and then place them into a pan with a drizzle of avocado oil. Cook through (a few minutes). Stir in the pesto and heat till warm.

    Dinner version: 

    1. Chuck all of the pesto ingredients into a blender and blend until smooth.

    2. Remove the hard ends of the asparagus. Use a skillet or wok with a little bit of avocado oil. Heat up and then add either tenderstem asparagus or sliced regular asparagus.

    3. Cook for a few minutes and then add some sliced mushroom and diced onion. 

    4. Use your spiraliser to make the zucchini strands and add to the pan, cook for a further few minutes until softened. 

    5. Stir in the pesto and spinach, heat through.

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