Zucchini spaghetti with spinach Pesto sauce

Vegetarian/Gluten Free

The spaghetti contains fiber and vitamins in this dish – in the form of zucchini.

Garlic provides liver-supporting compounds, the spinach is full of iron that boosts red blood cell production, and mushrooms aid the immune system. Cashews supply the protein and magnesium.


  • 1 packed cup baby spinach
  • 1 small bunch basil
  • 1/4 cup cashews
  • 1 garlic clove
  • 1 cup extra virgin olive oil
  • salt and freshly ground pepper, to taste
  • 4 medium zucchini
  • 2-3 roasted red peppers, sliced
  • 1 cup shitake or oyster mushrooms, sliced
  • freshly grated parmesan
  • freshly ground pepper
  • handful chopped cashews


Add spinach, basil, cashews, garlic, olive oil, and salt and pepper to blender.

Pulse until smooth, adding more olive oil, if needed, to make a smooth pesto. Taste and adjust for seasoning.

Using a spiralizer or vegetable turning slicer, turn zucchini into long spaghetti strands. Add zucchini strands to large pot of salted, boiling water and blanch for 15-30 seconds. Drain well.

Sauté roasted red peppers and mushrooms in olive oil until soft.

Toss zucchini spaghetti with pesto. Add roasted red peppers and mushrooms.

Top with cashews, freshly ground pepper and parmesan to taste.


Serves: 4