This zucchini noodles with roasted cherry tomato sauce and vegan "Parmesan cheese." Is super easy to prepare, fast and super nutritious and it is a no-carb keto vegan pasta.
10 minutesmins
10 minutesmins
20 minutesmins
4people
Calories: 183kcal
Ingredients
4medium / large zucchinis
2tablespoonsextra virgin olive oil
2garlic cloves
1lb.cherry tomatoes
1/2teaspoonsea salt
Freshly ground black pepper
For "Parmesan cheese."
1/2cupwalnuts
1lemon, the zest
1/4teaspoonsalt
1-2teaspoonsnutritional yeast
To finish the dish
fresh basil
Instructions
In a large skillet put the olive oil and the cherry tomatoes on low/medium heat to roast.
Meanwhile, start making the zucchini noodles.
When the tomatoes start to brown, add the salt. When they begin to release juices, add the garlic and stir carefully.
Leave until the garlic is soft, taste for seasoning and finish with freshly ground black pepper. Add the zucchini noodles to the pan with the tomatoes. Leave in the pan for about 5 minutes. Serve immediately.
"Parmesan cheese."
Toast the walnuts for two to three minutes, be careful not to burn them. Remove them from the pan and let them cool. Transfer to a bowl of a food processor with the salt, the brewer's yeast, and the lemon zest. Pulse several times until the nuts are thoroughly grounded, and everything is well integrated.
Sprinkle on top of the pasta and finish with torn fresh basil leaves.