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

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

4.2 13 ratings

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®. No strings attached.

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...

Green goodness soup

10 min

Pasta e fagioli (Pasta and beans)

40 min

Slow cooked chickpeas (TM5)

26 h 5 min

Vegan parmesan shards

3 h 55 min

Vegan mozzarella

3 h 40 min

Millet-stuffed cabbage rolls with mushroom sauce

1 h 40 min

Coriander pesto pizza

1 h 30 min

Tofu 'sour cream'

5 min

Dairy free tzatziki

24 h 5 min

Banana tofu ice cream

10 min

Vegetarian chilli

1 h 5 min

Vegan butter

8 h 5 min