I made this last night and it's a winner, gluten free, veggie and NO pasta; we create pasta-like ribbons with zucchini.
To cut the ribbon strips of zucchini, use a sharp knife, keep the skins on, cut them half and then cut thin strips, the width of tagliatelle but thicker. There's no set way to do this, so you can do it whatever way you like. If you'd like, you can use a Mandolin or a peeler.
- 5 zucchinis, washed
- coconut oil (extra virgin)
- 2 onions
- 2 cloves garlic
- 2 fresh bullet chilis
- dried chili flakes (a few pinches)
- mixed herbs — good shake
- 30 small mushrooms, chopped in half
- Pesto (Jar or make it yourself)
- pine nuts
- baby spinach
Fry the onion, mixed herbs, and chili in coconut oil and cook until brown. Then add the mushrooms and cook together for around 10 minutes until softened, add the pesto — at least half a jar or around four tablespoons.
Blanch the zucchini strips in boiling water for a few minutes, then add the mushrooms. Cook everything together for another 10 minutes until everything is cooked (taste test is best option).
Add the spinach to the mix and cook for a few more minutes. In a separate pan, toast pine nuts until brown; keep your eye on them as they burn quick.
Sprinkle pine nuts on top and serve. Enjoy!
Ready to learn how to fight inflammation and address autoimmune disease through the power of food? Join our 5-Day Inflammation Video Summit with mindbodygreen’s top doctors.