Easy Vegan Pesto-Parmesan Spaghetti With Zucchini Recipe
Recipe By PureWow
Plant-based cooking doesnt have to be as difficult as learning a second language. Case in point? Easy vegan pesto-parmesan spaghetti with zucchini from happy food by bettina campolucci bordi. Combine a few real, easy-to-find ingredients and dinners donein 30 minutes flat.
4.9
15 Rating -
Rate
30minstotal
10minsPrep
20minsCook
30m.total
10m.Prep
20m.Cook
plan
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ingredients serve
serve1
Add to Shopping ListIngredients for Easy Vegan Pesto-Parmesan Spaghetti With Zucchini Recipe
- As required Pupmkin seed pesto
- 1/2 cup Extra virgin olive oil, plus more as needed
- 1/2 cup Pumpkin seeds
- 1/2 ounce One bunch of basil
- 1/2 Garlic clove, peeled
- 1/4 tablespoon Each kosher salt and freshly ground black pepper
- As required Nut parmesan
- 1/4 cup Unsalted hazelnuts, toasted
- 1/4 cup Almond flour
- 1/2 tablespoon Kosher salt
- As required Pasta
- 3.50 ounce Gluten free pasta
- 1/4 Zucchini, cut into ribbons with a vegetable peeler
- As required Basil leaves, for serving
Nutrition
value
value
1822
calories per serving
174 g Fat27 g Protein85 g Carbs14 g FiberOther
Current Totals
- Fat174g
- Protein27g
- Carbs85g
- Fiber14g
MacroNutrients
- Carbs85g
- Protein27g
- Fiber14g
Fats
- Fat174g
Vitamins & Minerals
- Calcium195mg
- Iron6mg
- Vitamin A150mcg
- Vitamin B1< 1mg
- Vitamin B2< 1mg
- Vitamin B34mg
- Vitamin B6< 1mg
- Vitamin B985mcg
- Vitamin B120mcg
- Vitamin C11mg
- Vitamin E34mg
- Copper1mcg
- Magnesium250mg
- Manganese3mg
- Phosphorus490mg
- Selenium3mcg
- Zinc4mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
Recipe By PureWow