CHEESE ZOODLES

Hello everyone! Today I am so excited to share this recipe with you. It is low carb and flour free, perfect for pasta lovers who are looking for a lighter alternative.

I mean how many times do we eat pasta and feel so heavy afterwards? Well, with zoodles instead (aka zucchini noodles), you definitely won’t feel bad at all.

This recipe is a zero waste as we use everything and throw nothing, great for the planet no?

I created it as I am a lover of pasta pesto, pasta with cream and cheese. I then decided I would make a mix out of both with zucchini instead of pasta itself.

Regarding the cream and cheese, you can choose the types that fit your diet better (oat cream, soy cream, vegan mozzarella, Swedish aged cheese etc…).

The great part is that you can use this recipe as a base for any pasta sauce. The greater part is that you’ll be eating a lot of zucchini and when served al dente, you’ll have this fresh sensation in your palate, you’ll even be able to eat more as the carbs are none!

CHEESE ZOODLES

1 zucchini

1/2 shallot

0,060 parmesan/vegan cheese/Swedish aged cheese

1 basil sprig

1 hand of almonds/ nuts of choice

1 garlic clove

0,100 L cream of choice

Cherry tomatoes for decoration

Salt

Pepper

Olive

Cut the zucchini in 2 trunks, with a spaghetti peeler make zoodles.

Save the heart of zucchini and heat it up in a pan with olive oil until tender, mix the hearts to a purée, reserve.

Mix the basil, almonds, a spoon of parmesan, salt, pepper and garlic.

Chop the shallot and fry in olive oil, add the cream until it boils, the purée, add the zoodles, heat for a few seconds and add a spoon of pesto. Take out of the fire as you want to serve this al dente, sprinkle some almonds, parmesan and finish off with tomatoes and drizzle some pesto on top.

Season to your taste.