Basil Pesto Zoodle Pasta with Grilled Vegetables [Clean Eating]
Basil Pesto Zoodle Pasta with Grilled Vegetables [Clean Eating]
Ingredients
- 2 cups fresh basil
- 30 g grated Parmesan cheese
- 2 tbsp walnuts chopped
- 1 clove garlic crushed
- ½ tsp salt divided
- ¼ tsp pepper divided
- ¼ cup olive oil
- 3 portobello mushroom stemmed, gills removed
- 2 red capsicums quartered
- 1 yellow summer squash trimmed and sliced
- 5 sprigs spring onion trimmed
- 100 g whole-wheat penne pasta
- 2 cups zucchini spiralized as noodles
- ¼ cup cannellini beans rinsed
Instructions
- Preheat the grill to medium-high heat.
- Bring a large pot of to a boil.
- In a food processor, combine basil, Parmesan, walnuts, garlic, 1/2 of the salt, 1/2 of the pepper and pulse until finely chopped.2 cups fresh basil, 30 g grated Parmesan cheese, 2 tbsp walnuts, 1 clove garlic, ½ tsp salt, ¼ tsp pepper
- Pour 1/4 cup oil slowly through the feed tube; process until the mixture is smooth. Set aside in a medium mixing bowl.1/4 cup olive oil
- Toss portobellos, capsicums, squash, spring onion, and the a bit of oil, the remaining salt and pepper in a large mixing bowl.½ tsp salt, 3 portobello mushroom, 2 red capsicums, 1 yellow summer squash, 5 sprigs spring onion, ¼ tsp pepper
- Grease the grill grate. Grill the vegetables for 6 to 8 minutes per side, or until tender and lightly charred.
- Remove from the grill and chop coarsely.
- Cook the pasta according to the package instructions.100 g whole-wheat penne pasta
- During the last 2 minutes of cooking, add zucchini "noodles" to the pasta. Before draining the pasta, set aside 1/2 cup of the water.2 cups zucchini
- Place the pasta and zoodles in a large mixing bowl.
- 1/4 cup of the reserved pasta water should be incorporated into the pesto.
- Toss the pasta in the sauce, adding more reserved pasta water if necessary to loosen the sauce.
- Toss in the grilled vegetables and beans to thoroughly coat.¼ cup cannellini beans
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