Don’t know what to eat for lunch? Try this easy and quick vegan pasta. Did you know that al dente (slightly uncooked) pasta will keep you full for longer and won’t raise your blood sugar levels? So cook your pasta for a couple of minutes less than shown on the package.
INGREDIENTS for 2 portions:
- 200 grams of pasta
- 2 medium zucchini
- 40 grams roasted pistachios without salt (and without the skin)
- 2 tablespoons extra vergin olive oil
- 50 ml vegan cooking cream
- salt
- vegan Parmesan or nutritional yeast flakes (optional)
Start by putting to boil the water for the pasta.
Cut the zucchini in thin slices and grill them in a pan over medium heat.
In a food processor mix the grilled zucchini, pistachios and salt. Add the oil, cooking cream and vegan Parmesan (or nutritional yeast flakes) and continue mixing until it becomes creamy and smooth.
Put the pesto in a large pan over medium heat. Add the cooked pasta and stir for 1-2 minutes.
If you think the pasta dish is too dry, you can add some tablespoons of the water where you cooked the pasta.
Buon appetito!!!
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