Here is one of my favorite inventions: low fat (oil free), healthy yet tasty pesto with spaghetti. I’m infusing Thai flavors with this dish, and completely re-inventing the traditional Italian pesto with an Asian twist. This is a dish that is easy to prepare and yet so satisfying. I hope you enjoy!
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HERE'S HOW TO MAKE IT:
INGREDIENTS FOR PESTO SAUCE:
1 cup of steamed butternut squash (cubed)
½ cup of steamed sweet potato
½ cup of cooked corn
½ cup of cooked zucchini (7 slices)
4 cloves of raw minced garlic
1.5 teaspoons of Thai green curry paste
1 tablespoon of nutritional yeast
1 teaspoon of garlic salt
1 tablespoon of fresh lime juice
5 large basil leaves
4 stalks of chopped cilantro
INGREDIENTS FOR TOPPING:
2 cups of spinach
5 crimini mushrooms, sliced
1 cup of vegetable broth
Gluten free brown rice spaghetti (Tinkyada brand)
To make the pesto, place all pesto ingredients in a food processor and blend until everything is finely pureed into a creamy sauce.
Cook gluten free spaghetti in salted water according to package instructions.
To make the topping for the dish, boil spinach and button mushrooms for 3-4 mins in vegetable broth until cooked. Remove spinach and button mushrooms from vegetable stock and place aside.
Toss the cooked pasta into the creamy pesto, and top with the spinach and button mushrooms. Serve.