Gluten-free Spaghetti with Sage Pesto

My family members all have gardens, I have a garden and I’m a member of a farm share. Needless to say during summer and fall, my house is practically covered in vegetables. It’s sometimes challenging to find time to freeze and cook everything, but it’s also fun being creative and planning menus. I should probably learn how to can, jar or pickle some vegetables at some point. If anyone has any good online resources to recommend, I’m all ears.

Anyway, this recipe was a big hit. It’s very light, yet nutritious and indulgent and best of all it’s low-fat and packed with vitamins. It’s 100% gluten-free. I imagine this recipe could also work as a raw vegan alternative. If you’re vegan you could entirely omit the cheese from the dish as well. My husband got a little nervous when I told him I’d be making a pasta dish without the pasta, so he cooked a small side of pasta to go with his veggies.

Hope you enjoy!

Makes enough for 1-2 (2 if you plan on serving it with a side salad)

What you need.

  • One large zucchini (or two medium)
  • Cherry tomatoes
  • Mushrooms
  • Olive oil
  • 1 cup of sage leaves
  • 1/2 c flat leaf parsley
  • 1 – 2 TBSP goat cheese (optional)
  • 1/4 – 1/2 c parmesan cheese
  • sea salt, pepper, crushed red pepper
  • juice from 1/2 lemon
  • 2 cloves of garlic

How you make it.

  1. Add sage, parsley, garlic, and lemon juice to your food processor and chop until it reaches a smooth consistency. Mix in about 1/8 – 1/4 cup of olive oil, parmesan and goat cheese. (Pour in 1/8 and if it’s a nice consistency, you can stop there or if it’s too dry and a little more olive oil).
  2. Slice mushrooms and sauté them in olive oil (abt. 2 TBSP) over a medium heat for about 5 minutes, stirring frequently.
  3. With a julienne peeler shred your zucchini into strips. Once mushrooms are slightly softer, add your zucchini “spaghetti” and cherry tomatoes to the pan with the mushroom, add another tablespoon or two of olive oil, mix ingredients together. Cook for about 5 – 7 minutes over a medium heat.
  4. Turn heat to low and stir in your sage pesto. Season with sea salt, pepper and crushed red pepper.

Enjoy!

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