Rice, Pasta & Pizza
I love to cook but also at our home it happens that there is no inspiration for a while. Making dinner seems to be a huge task because healthy and tasty and special and easy are many requirements that a meal must meet. Yesterday it was such a day, gray and dark outside, no sense in shopping after work so I had to be creative with what we had lying around. In the fridge there was still sweet potato soup, because this already fills well, I only had to come up with something light. I made this delicious zucchini pasta with 2 zucchini, some basil, pumpkin seeds and tomatoes from the oven. I discovered zucchini pasta last year when I saw instagram photos of the most delicious and colorful zucchini salads. Shortly afterwards was my birthday and I got the spirali! A not so beautiful but very handy device with which you can make vegetable spaghetti in no time. Place the grater of your choice in the spirali (you can choose between thick and thin strings) and clamp the zucchini between the grater and the handle. You then turn the last round, after which strings are made. IDEAL! Outside of zucchini pasta, you can also make, for example, beet pasta, cucumber paste or carrot paste. Very tasty !! I really can't live without my spirali! COURGETTE PASTE PREPARATION Preheat your oven to 180 degrees and cut the tomatoes in the middle. Melt the coconut oil in a pan and stir the tomatoes through it. Place the tomatoes on a baking tray and heat them in the oven at 180 degrees for 5 minutes. Make the zucchini pasta using a spirali, a mandolin / vegetable cutter or your food processor. In a small bowl, stir together the tahini, mustard and lemon juice and add to the zucchini paste. Place the grilled tomatoes on top and sprinkle the pumpkin seeds on top. Enjoy!! Love, Sanne
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Fruit, Nightshade, Sesame, Mustard, Citrus, Seeds
Paleo, Vegetarian, Vegan
Lunch, Dinner, Side dish
Spiral cutter, Oven
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