About
This simple vegan spaghetti is loaded with low carb veggies, aromatic fresh basil and topped with crunchy toasted pine nuts.
This is a quick and easy dinner option, perfect for weeknights.
Ingredients
- 2 cup baby spinach
- 1 large zucchini
- 1 cup chestnut mushrooms by asda
- 1 clove garlic
- 1 tablespoon, whole pieces pine nuts
- 1 teaspoon nutritional yeast seasoning by bragg
- 1 teaspoon lemon peel or zest raw
- 1 tablespoon olive oil
- ¼ cup, whole pieces basil, fresh
- ¼ teaspoon salt, sea salt
- ⅛ teaspoon black pepper, ground
Instructions
- Slice the ends off the zucchini and peel off the outer skin – discard. Peel the zucchini into long ribbons and set aside.
- Add the pine nuts to a dry skillet over a low/medium heat and toast gently for a minute or two until lightly golden. Set aside.
- Heat the olive oil in the skillet over a medium heat. Thinly slice the mushrooms and add to the pan, cooking until just browned all over.
- Crush the garlic and add to the pan with the lemon zest. Stir well to combine and cook gently for a minute or so until tender.
- Add the zucchini ribbons, fresh basil and spinach. Season with salt and pepper and stir well to combine. Cook for 2-3 minutes until the zucchini is tender and the spinach is wilted.
- Scatter with the toasted pine nuts and sprinkle with nutritional yeast to serve.
Nutrition Facts
- Servings: 2
- Calories: 449.6kcal/1881.3kJ (per serving)
- Fat: 44.9g (per serving)
- Carbs: 10.2g (per serving)
- Protein: 8.6g (per serving)
