"Spaghetti" with spinach and mint pesto (Thermomix® Spiralizer, using modes)

"Spaghetti" with spinach and mint pesto (Thermomix® Spiralizer, using modes)

4.2 13 rating

Prep. 20 min

Total 25 min

4 portions

Ingredients

Spinach and mint pesto

extra virgin olive oil
50 g
lime juice
1 ½ tbsp
fresh baby spinach leaves
200 g
fresh mint leaves only
8 sprigs
shelled salted pistachio nuts
50 g
garlic clove
1
salt
¼ tsp

Carrot and zucchini 'spaghetti'

zucchinis trimmed, 4-5 cm diameter, to fit through feeder tube (see Tip)
1 - 2
carrots trimmed, 4-5 cm diameter, to fit through feeder tube (see Tip)
1 - 2
water
500 g
sugar snap peas cut into thin strips
100 g
Parmesan cheese shaved, to serve
ground black pepper to serve

Difficulty

easy

Nutrition per 1 portion

Sodium 221.6 mg

Protein 6.5 g

Calories 989.3 kJ / 236.5 kcal

Fat 18.5 g

Fibre 6 g

Saturated Fat 2.7 g

Carbohydrates 14.2 g

Like what you see?

This recipe and more than 100 000 others are waiting for you!

Register for our 30 day free trial and discover the world of Cookidoo®.

Sign up for free More information

Also featured in

Spiralize your life (using modes) 19 Recipes
Australia and New Zealand

Vegetarian Kitchen 87 Recipes
Australia and New Zealand

You might also like...

Cauliflower rice pilaf with sweet potato

40 min

Burmese chickpea tofu with spicy dipping sauce

1 h 30 min

Vegan parmesan shards

3 h 55 min

Raw pineapple and turmeric cake

5 h 20 min

Millet cashew stir-fry

30 min

Pea and garden mint fritters

25 min

Vegan mayonnaise

15 min

Cauliflower "fried" rice

45 min

Revithia (chickpea soup)

24 h 40 min

Vegetable curry with cauliflower couscous

45 min

Rice paper rolls with sweet and sour chilli sauce

40 min

Gluten free pizza base

35 min