Gluten free, Healthy, Vegan, What I eat and cook

Zucchini pappardelle with kale and avocado pesto

sdr

Due to health issues, I have transitioned, a few months ago, from a vegan diet to a low sugar plant-based one, which means I don’t eat anything already prepared and sold and the supermarket but I buy my vegetable from organic and fair trade shops and cook everything myself.

Today I have tried something I have never tried before and I totally loved it! so I decided to share it: zucchini pappardelle with kale and avocado pesto.

What you need for this plant-based pesto pasta:

  • 2 zucchini
  • 2 avocados
  • 80 gr of parsley
  • 80 gr of basil
  • 120 gr of kale
  • Salt
  • Pepper
  • Extra virgin olive oil
  • Lemon


Preparation of Pappardelle zucchini with kale and avocado pesto:

  • Wash the zucchini and cut them thin vertically from top to bottom with a peeler to create the pappardelle.
  • Wash and cut the parsley and the basil, add the avocado cut in pieces, a pinch of salt, pepper, half a lemon juice freshly squeezed, a glass of still or filtered water and the kale and blend everything with a food processor until the sauce it is thick and homogeneous
  • Add the zucchini pappardelle and the sauce in a pan and cook for 15/20 minutes
  • Add a teaspoon of olive oil and serve

Enjoy 🙏!

#Vegan#GlutenFree #SugarFree #Plantbased

Find all the recipes here: Homemade Recipes

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Photos credit: @thehyppomyselfthecat
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