Zucchini Pappardelle “Pasta” with a Vegan Pistachio Mint Pesto

I am not gluten free, but I am appreciative of the creativity that it inspires. I’m a fan of the spaghetti squash noodles and these zucchini pappardelle. The way they soak up sauce and can be twisted with a fork and scooped into massive mouthfuls makes them great substitutes for pasta dishes.

You only want to use the strips of zucchini until you hit the seeds in the core. You can use the cores in smoothies, sauces, veggie burgers, soups and other dishes. They cook down pretty fast and have a nice flavor to them.

This vegan pesto is so delicious. You’ll definitely have extra (unless you just soak your veggies in it, I won’t judge) and you can use it as a toast spread, with eggs, sandwiches, veggie dip, etc. The higher quality olive oil you use the better it will taste. The mint is also especially important to be fresh since it makes up most of the sauce.

What did you think of this dish? Did you make any substitutions? Let me know in the comments!

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Zucchini Pappardelle “Pasta” with a Vegan Pistachio Mint Pesto

This gluten-free, vegan pesto pasta substitute is delicious on it's own or served with a nice big salad and some crusty bread (if you aren't GF)

Prep Time 10 minutes

Cook Time 15 minutes

Total Time 25 minutes

Servings 4 Servings

Author CJ

Ingredients

• 8 zucchini mix of colors if possible
• 1.5 cups wild mushrooms I used hen-of-the-woods, others can work as well
• 2 cloves garlic minced
• 2 cups mint leaves fresh
• 1/2 cup extra virgin olive oil
• 2/3 cup pistachios raw
• 1/2 tsp coarse kosher salt
• 1 tbsp lemon juice about 1/2 a lemon
• fresh cracked pepper

Instructions

1. Combine the olive oil and lemon juice into a container that's good for pouring. Combine 1/2 the garlic, the mint, salt and the pistachios in a food processor. Process until ground, take a big wiff and enjoy the moment. Then slowly add in the olive oil and lemon juice while processing. Blend until smooth. Add additional oil for texture and/or salt for flavor

   

2. Peel zucchini into thin strips using a vegetable peeler. Go until it gets difficult or you start just getting seeds.

   

3. Heat butter over medium heat in a large pan. Add in remaining garlic and cook for a few minutes. Stir in wild mushrooms and cook for a few more minutes. Add zucchini and cook for about 5 minutes until soft.

   

4. Turn heat to low and stir in about 5 tablespoons pesto. You can adjust the amount based on your taste. You'll probably end up with some extra that you can spread on toast or use for something else.

   

5. Serve immediately with some fresh cracked black pepper on top.