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×Courgette Pasta Spinach Pesto And Almond Parmesan
Courgette Pasta, Spinach pesto and Almond ‘Parmesan’
This dish has been created by Louise Clarke from Nude Food in Dungarvan for the Theatre of Food at the Electric Picnic 2015 with ingredients from Ardkeen Quality Food Store. It is part of Louise's Vegan Feast which includes some other great recipes which you'll find here on ardkeen.com!
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Ingredients
8 courgettes – spiralized
8 cherry tomatoes – halfed
salt
black pepper
PESTO
2kg spinach
3-4 tbsp olive oil
1-2 garlic cloves
1-2 teaspoons nutritional yeast
½ tsp sea salt
Pinch red chilli flakes
Juice of 1 lemon
ALMOND PARMESAN
200g raw almonds
2 tbsp nutritional yeast
1 tsp crushed garlic
½ tsp sea salt
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CourseMain Course
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Serves4
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Time20 mins
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DifficultyIntermediate
Method
For the spinach pesto, combine all the ingredients in a food processor. Add more olive oil, if needed. Taste and season. Set aside.
For the almond ‘Parmesan’, place all the ingredients into a food processor and blitz. Store in an airtight container in the fridge. It will keep for up to a couple of months.
Cook the courgette pasta in fast boiling water.
To assemble the dish, stir the tomatoes and spinach pesto through the courgette pasta. .
Top with the almond parmesan and serve.
