Name: Zucchini Pasta
Yield: 2
Ingredients: 1 cup fresh mint; ½ cup dried coconut, soaked in water and drained; 1 lime, juiced; 3 tbsp CH Inca Inchi Oil; 3 tbsp parmesan, grated; Freshly ground black pepper; CH Seaweed Salt to taste; 2 cups cold roast pumpkin or sweet potato; 2 raw zucchinis; 2 cups mixed salad greens including some peppery rocket

[cooked-sharing]

Yields2 Servings

1 cup fresh mint

½ cup dried coconut, soaked in water and drained

1 lime, juiced

3 tbsp CH Inca Inchi Oil

3 tbsp parmesan, grated

Freshly ground black pepper

CH Seaweed Salt to taste

2 cups cold roast pumpkin or sweet potato

2 raw zucchinis

2 cups mixed salad greens including some peppery rocket

Place mint, coconut, lime juice, parmesan and Inca inchi in the thermomix or food processor - process until the mixture resembles pesto.

Roast pumpkin or sweet potato and cool - I usually use left overs, so make sure the night before you put more of these vegetables in the roasting pan.

Spiralise or cut zucchini to resemble spaghetti (very thin) and sprinkle with seaweed salt.

Rinse zucchini pasta well, then gently mix the homemade mint pesto through.

Toss with roast pumpkin/sweet potato and salad greens.

Garnish with parsley and serve.

CategorySalads

Ingredients