Spiralized Pesto Tri-colour Spaghetti
Author: Elizabeth Peyton-Jones
Recipe type: Soup
Ingredients
Serves 2-3
- 50g basil, leaves & stems
- 30g pinenuts
- 1 clove garlic
- 1 tbsp nutritional yeast
- 2 tbsp olive oil
- 1 tsp apple cider vinegar
- 1 courgette
- 1 thick carrot, scrubbed
- 1 beetroot, scrubbed
Instructions
- In a small food processor, process the basil, pinenuts, garlic, nutritional yeast, olive oil and apple cider vinegar.
- Spiralize the courgette, carrot, and beetroot.
- Toss the vegetable spaghetti with the pesto just before serving.
