A low GI, gluten free alternative to conventional pastas and rice dishes – Zucchini Noodles with Hemp Seed Pesto, with spiralised zucchini (often referred to as “zoodles”), spinach, red capsicum, broad beans and pesto. Any of the pesto recipes can be used but this one includes our Hemp Seed + Almond Pesto. You can find the recipe here: Hemp Seed + Almond Pesto

Ingredients (serves 4)

1 large red or brown onion (sliced)
1 medium red capsicum (sliced)
1 cup shelled broad beans (or any bean/pea you choose)
3 large zucchinis (spiralised)
100 g baby spinach leaves or kale (chopped)
1/2 c filtered water
1 1/2 cups Hemp Seed + Almond Pesto (1 x recipe)
salt + pepper to taste

Method

Spiralise the zucchinis using a spiraliser – if you don’t have one, you can use a mandolin, grater or vegetable peeler. I made mine with one of my favourite kitchen devices – my Veggie Bullet!

Saute the onion, capsicum and beans in half a cup of filtered water. When softened, turn the heat off and add the spinach leaves and pesto.  Mix well, then add the zucchini noodles.  Gently coat the noodles with the pesto mixture, then serve immediately 

NOTE:  This recipe has been made with raw zucchini noodles but if you prefer, you can lightly steam the noodles prior to adding them to the pesto mixture.