Zoodles with Wakame Pesto

Fresh Zoodles with Wakame Pesto

Never believed a dish could be so healthy & light and still leave you feeling satisfied without additional cravings?  This is your dish!  You get the pasta experience without feeling weighed down and zoodles are such a great substitute for even whole-wheat pasta noodles.  If you’ve never tried wakame seaweed, this is a deliciously nutritious twist on basil used in traditional pesto.   For the zoodles, you’ll need a spiralizer to cut the zucchini into long pasta-like strands.  If you don’t have a spiralizer, you can use a julienne peeler, or check our favorite OXO good grips tabletop spiralizer.  We also recommend prepping the pesto sauce the night before to give the flavors a chance to really come together and you’ll reap the reward not only in taste but the dish will assemble in a snap making a great weeknight meal.

What you'll need

  • 3 large zucchini, trimmed at each end
  • ½  tsp salt
  • ¼ cup dried wakame seaweed (Try Eden brands at The Better Health Store or Whole Foods)
  • 2 tbsp + 1 tbsp chopped pecans, divided
  • 2 tbsp nutritional yeast
  • Juice from 1 lemon
  • 1 clove garlic, roughly chopped
  • ¼ cup extra-virgin olive oil
  • 1 cup chopped cherry tomatoes
  • ½ tsp ground black pepper
  • Salt & pepper to taste

Prep + Cook

  1. One at a time, secure each zucchini in the spiralizer and turn handle to create the long noodle-like strands. Use a jelly roll pan or colander to catch you zoodles.  Sprinkle with a pinch of salt and let sit to drain excess liquid while making the pesto.
  2. Next, in a small bowl, add ¼ cup dried wakame and enough cold water to cover.  Let soak for about 5 minutes.  Drain the wakame while reserving 2 tbsp of the soaking water for the pesto.
  3. In a food processor, add the wakame, 2 tbsp reserved soaking water, 2 tbsp pecans, nutritional yeast, lemon juice, garlic and ½ tsp salt.  Pulse until pecans are finely chopped. Next, slowly add the olive oil and blend until smooth.  Set aside.
  4. Arrange zoodles on a large pan and gently dab with a paper towel to absorb any additional excess water. 
  5. In a large bowl, gently toss together the zucchini, wakame pesto sauce, tomatoes and pepper. 
  6. Once served, sprinkle with remaining chopped pecans & ENJOY!

 

Serves 4


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Author:  Jennifer Kuhar

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