Pumpkin Seed Pesto Zoodles with Mushrooms

allergy friendly dairy free earth day gluten free keto paleo pesto pumkin seed butter seed butters vegan whole 30

Prepared and photographed by NutraMilk nutritionist, Florencia Tagliavini.

Recipe inspired by the Mushroom Council.

It´s Earth Day and we are celebrating by using earth-friendly ingredients!

According to the Mushroom Council, mushrooms can be considered as “one of the most sustainably produced foods in the United States¨. They require minimal land, water, and energy to grow.

We made this delicious plant-based meal from zucchini, mushrooms, and our homemade pesto using pumpkin seed butter made in the NutraMilk.

This dish is gluten-free, dairy-free, vegan, paleo, keto, whole-30, allergy-friendly, and more importable it´s earth-friendly!

INGREDIENTS

For pumpkin seed butter

  • 2 cups (236g) raw pumpkin seeds
  • 1/8 teaspoon Pink Himalayan salt (optional)

For Basil pumpkin seed pesto

  • 3 tbsp. pumpkin seed butter made with the NutraMilk
  • 1 bunch fresh basil
  • 3 tbsp. fresh lemon juice
  • 3 tbsp. nutritional yeast (optional- can also substitute with our vegan parmesan)
  • salt, to taste
  • black pepper, to taste
  • 1/2 cup olive oil

For zoodles

  • 8 oz. white button mushrooms, chopped
  • 3 medium zucchini, cut into zoodles
  • 1 tbsp. olive oil
  • Fine sea salt to taste

INSTRUCTIONS

  • Making pumpkin butter
    • Place pumpkin seeds and salt in the NutraMilk container.
    • Press Butter cycle, set for 10-11 minutes.
    • Press Start.
    • Open the container lid.
    • Add olive oil and any other seasoning you´d like.
    • Press Mix cycle (Do not change default time) and start.
    • If necessary, set for an additional 2-3 minutes for a creamier butter.
    • Leave 3 tbsp. of butter in the container to make pesto and take the rest out and store for later use.

  • Place all the rest of the pesto ingredients in the NutraMilk container along with the 3 tbsp. of pumpkin seed butter and mix, until well combined. Set aside.

  • Heat the 1tbsp. of olive in a large, deep skillet over medium-high heat. Add the mushrooms and cook for 2 minutes, just until the being to soften. Add the zoodles and cook 2 to 3 minutes more, just until they begin to become tender.
  • Pour in the pesto and cook for 1 more minute to heat all ingredients. Adjust seasoning before serving. Enjoy!



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