This dish is a lighter play on the traditional pork ragu's out there, except it won't leave you feeling like you need to take a nap afterwards. The roasted tomatoes are hearty and sweet, and although there is no meat in this dish, you still get your protein from the almonds in the pesto!
Ingredients
zucchini ( I usually use one per person for the noodles )
tomatoes
mushrooms
peppers
chives for garnish
parmesan for garnish
Pesto
2 bunches of basil
1 garlic clove
3 tbsp parmesan
1/4 cup almonds
1/2 tsp salt
1/2 tsp pepper
1/4 cup olive Oil
Directions
1. Spiralize your zucchini and set aside.
2. Set your oven to 425. Cut your tomatoes into quarters and lay on a baking sheet lined with parchment paper. Season with olive oil, salt and pepper and let bake for about 25 minutes or until the skins begin to char.
3. In a food processor blend almonds, garlic, parmesan, salt and pepper. Once the almonds are ground up to however you like ( I like mine to be a bit bigger than a quinoa grain so you get a bit of texture in each bite ), gradually add the olive oil and set aside.
4. Add a bit of olive oil to a medium sized pan and saute mushrooms until golden brown. Add peppers, roasted tomatoes and pesto to the pan and let the flavours combine for about 3-4 mins.
5. Place zucchini noodles in a serving bowl and top with ragu. Serve with fresh chopped chives and parmesan.
No comments:
Post a Comment