In this recipe, spiralized carrot noodles are topped with Mediterranean veggies, and then tossed in an herby pesto made of basil, mint, and spinach. With lots of cooling flavors, no cooking or baking required, and tons of color, this light dish packs a summery punch. You're just 15 minutes away from a delicious dish!
MEDITERRANEAN PESTO CARROT PASTA [VEGAN, GLUTEN-FREE]
THIS RECIPE IS :
SERVES
1-2COOK TIME
15INGREDIENTS
FOR THE PESTO:
- 1 cup basil
- 1 cup baby spinach
- 1/4 cup packed mint leaves
- 2 garlic cloves
- 1/4 cup olive oil
- 1 teaspoon tahini
- 1 teaspoon lemon juice
- Salt, to taste
FOR THE PASTA AND TOPPINGS:
- 1 large carrot
- 1/4 cup chickpeas
- 2-3 pearl tomatoes, quartered
- 1/4 cup diced cucumber
- 6-8 kalamata olives, sliced
- 1 tablespoon dill
- 1 tablespoon lemon juice
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
PREPARATION
- Using a spiralizer, spiralize carrot to form noodles.
- In a food processor, combine all pesto ingredients and pulse until liquified.
- Toss pasta with pesto and stir in chickpeas, tomatoes, cucumber, and olives.
- Add dill, lemon juice, salt, and pepper, and toss well to combine. Taste and adjust seasonings. Serve.
AUTHOR & RECIPE DETAILS
Medha Swaminathan, blogger at Whisk & Shout, is an environmentally conscious vegan and a lover of any and all good food! Medha aims to prove how delicious healthy food can be and to reduce her impact on the environment. Outside of the kitchen, Medha is a dancer, fitness freak, and full-time college student.
