Zucchini Zoodles with Pesto and roasted tomatoes
Ingredients
3 medium zucchini Cone #2 Long Zoodles
4 medium tomatoes, cut into wedges
1 tablespoon oil
Hemp seeds, optional for garnish
Creamy Vegan Pesto:
1 shallot, peeled
2 small garlic cloves
½ cup cashews, soaked
2 cups basil, packed
¼ cup nutritional yeast
2 tablespoons extra virgin olive
½ cup water
Instructions
Preheat EOS to 350 degrees. Toss tomatoes with oil,
season with salt and pepper and spread evenly and roast for 20 mins- 25. While tomatoes are
roasting, make the pesto. Place the shallot and garlic in a food processor and
pulse until finely minced. Add cashews, basil, nutritional yeast and olive oil.
Blend until very finely chopped, scraping down sides as needed. Add water,
season with salt and pepper and blend until creamy.
Toss zucchini noodles with tomatoes and pesto and serve
garnished with hemp seeds if desired. Optional – warm zoodles in a skillet
until warm.
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