I guess you have noticed that pasta has been substituted for spiralized vegetables like this zucchini pasta, you can find them in most supermarkets. Zucchini spaghettis are my favourite ones and if I mix them with pesto it becomes one of my favourites dishes. I like to make this Zucchini pasta with pesto at home and until now I resisted temptation to buy the spiralizer machine but I’m eating them so frequently that I’m starting to look at some options. They are amazing and you can cut almost any vegetable into a crazy shape!
However for this recipe, you don’t need a machine, all you need is a sharp knife and a bit of patience! There are 2 shapes you can easily do without a machine:
1.Zucchine Fettuccine / wide slices: cut the zucchini lengthwise with a potato peeler (quick and easy).
2.Zucchine spaghettis: slice the zucchine and then cut it in to thin spaghettis with a sharp knife (this takes a bit more time).
The other option is to buy them ready-made which is what I do if I’m stuck for time.
What’s the best way to cook zucchini noodles?
You can cook them in the same way as regular vegetables but from some trial and error I‘ve recommended 3 of the best methods below:
1.In the oven: quick and easy with great results. Add a bit of cheese on top and it’s even better.
2.Sauteed: my favourite, the zucchini pasta turn brown and are more tasty in my opinion.
3.Boiled: the healthiest option but not as tasty, cook zucchini pasta in salted water for 3′.
Whatever method you choose remember do not overcook or the zucchini will become watery.
Once you have cooked your noodles, it’s pesto time! Today I’m using the Rocket Pesto Sauce you will find it on the blog.
- 3 medium zucchinis (like in the photo)
- 150g mushrooms (I used Portobello mushrooms), washed and finely sliced
- 1 clove of garlic, minced
- 2 Tbsp cashews for garnishing (I prefer roasted cashews)
- 1/2 cup Homemade Rocket Pesto Sauce (Link to recipe above)
- How to cut the zucchines?
- Into noodles or thin slices with a sharp knife or a potato peeler.
- Into spaghettis: first cut each zucchini into thin slices, then cut each slice into thin spaguettis (it takes around 15').
- Into wide fettuccine: use a potato peeler to make very thin slices, start on one side and when you get to the centre of zucchine turn to the other side, continue until you done all 4 sides. I usually throw away the centre of the zucchini because it's a bit bitter (around 5').
- How to sauté zucchini pasta?
- Heat a frying pan over a medium-high heat with 2 Tbsp of olive oil. Add the sliced mushrooms and sauté for 3' .
- Add the garlic and the zucchine noodles to the pan, cook for 5'.
- Remove and add the pesto sauce and mix well. Serve it with some cashews on top.
- *Don't overcook zucchini noodles or they will become watery easily.
- *If you needed add 1/2 tsp of salt but do it when zucchini is already cooked so it doesn't become watery.
- *Eat on the same day if possible.
How did it turn out for you? Leave your comments and any ideas below.
Next zucchini dish will be Garlic & Prawns Zucchini Noodles. Don’t forget to subscribe to Shoot the Cook so you don’t miss it out.
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