Yield: 2 – 3 servings
A delicious and healthy take on the carb-rich version.
All you need:
2 medium-sized zucchini
1/2 small white onion, thinly sliced
1/4 cup vegan pesto
Optional: 1-2 cups of chopped leftover chicken; or homemade meatballs
Vegan Pesto:
1 cup fresh basil leaves, rinsed and packed
2-3 garlic cloves
1 teaspoon lemon juice
1/4 cup hemp seeds or raw unsalted sunflower seeds
1/2 cup extra virgin olive oil
Sea salt to taste
Use a spiralizer to make your zucchini “noodles”. Use a scissors to cut the zucchini noodles into shorter segments. Dry zucchini noodles by squeezing in cheese-cloth or paper towel. Sliced white onion.
For the Vegan Pesto, add all ingredients to a food processor or blender and pulse until desired texture.
Spoon about 3 tablespoons of Vegan Pesto into a frying pan on medium-high heat. Disperse the pesto throughout the pan and add all the remaining ingredients, including leftover chopped chicken or meatballs. Cook for about 8-10 minutes, using tongs to mix all the ingredients.
