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How to #testkitchen: Zucchini Pasta with Basil Pesto and Pumpkin Seed Parmesan

Today in the #testkitchen is a recipe for Zucchini Pasta with Basil Pesto and Pumpkin Seed Parmesan

Welcome to #testkitchen – where I find random recipes on the web worth working on 🙂 Customizing other peoples recipes helps you to learn how to make your own to fit your nutritional needs.  

ProTip: 

First with flavor, technique later

Things can fall apart (literally) when you start to adjust the techniques of a recipe. So start with seasoning, it’s much easier to recover in case something goes wrong.  After you make it a few times adjust the texture to your liking. 

Be sure to let us know how your dish turns out! Join the Live Tribe on Facebook to join the conversation and follow me on Instagram for food-spiration.

 

Zucchini Pasta with Basil Pesto and Pumpkin Seed Parmesan

Serves 3-4

 

Pasta

2 Zucchini, spiralized

 

Basil Pesto:

1 C basil, spinach combo

1 tsp lemon juice

3 – 4 cloves of garlic (or more if you feel like taking chances)

1T white miso paste

1/2tsp sea salt

1/4C olive oil

1/2C pine nuts

 

Pumpkin Seed Parm:

Dehydrated pumpkin seeds, pulsed into course powder

 

Basil Pesto:

Place herbs on the bottom of the blender, add everything else. Blend until smooth.

 

Chop 1 tomato and a handful of olives, mix with pasta and pesto, sprinkle pumpkin seed parm on top!

 

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