Well hello there friends! And hello there beautiful, glorious, fall!
This past week I was gifted some LOVELY zucchini from my sweet, sweet, coworker Miss Liz, & thought that I would make a vegan "zoodle" dish with my loot ***I am opting for more vegan choices since watching"Cowspiracy" (a great documentary produced by Leonardo DiCaprio that is currently streaming on Netflix).
My mind immediately went to a hearty. amazing recipe from Against All Grain for a Creamy Pesto Pasta that my dear friend Amy had previously shared with me--so I figured I would post my stab at it :)
Pesto "Pasta" Primavera
*Vegan* *Dairy-Free* *Vegetarian*
There is something about the cool, crisp, air--changing leaves, boots, scarves, bonfires, and a faint scent of cinnamon wafting through the air that makes fall one of my favorite seasons. The act of strolling through apple orchards and pumpkin patches awakens a primal urge to indulge in warm, hearty, decadent dishes.
While your emotional triggers may be going haywire--fear not. Your health plan does not have to be thrown by the wayside just because the leaves are changing. Drum-roll please... Welcome the falling leaves in a healthful way with Pesto "Pasta" Primavera.
Pssst...Each serving is under 300 calories!
- Add the sauce, tomatoes, and peas, to the mushrooms and asparagus. Simmer on low heat for 7-10 minutes. If your sauce is a little too thick, add some cashew water (1 teaspoon at a time) to help thin it out.
- Serve the sauce over the zucchini noodles.
Until next time, I will be wishing you peace, love, and happiness