I hope you're well and enjoying some sunshine wherever you are? It's been a funny few weeks here but it does seem like summer is finally on it's way. And with summer comes salad!
I love salads (I've never understood why some people find them boring?) and earlier this year I treated myself to a spiralizer so that this summer's salads can be even more fun! So today I've been making zoodles!
For those of you who haven't discovered zoodles yet, they are simply courgette/zucchini pasta. (You can't get a lot more 'wheat-free' than that). They are known as zoodles because zucchini + noodles = zoodles. But if you don't have a spiralizer - don't panic! A vegetable peeler will do the trick.
I also made a yummy vegan low FODMAP pesto, because pasta and pesto are made for each other.
This was my first foray into the land of nutritional yeast. I'd never fancied it (you have to admit it doesn't sound appealing) but it's actually very good. It's light and cheesey and, I'm glad to say, not at all yeasty. The finished pesto is fresh and full of flavour. A real 'deli' pesto without the price tag.
So here's how to make a tasty wheat-free pasta and vegan pesto in minutes. Perfect for those summer evenings or for popping into your picnic basket.
Wheat Free Pasta and Low FODMAP Vegan Pesto
You will need
5 brazil nuts
A good handful of basil
1 tablespoon of nutritional yeast
(Non vegans could replace the nutritional yeast with cheese)
1 to 2 tablespoons of olive oil
Pinch of salt.
Using a spiralizer or vegetable peeler, cut the courgette into ribbons. Set aside in a bowl.
Put the nuts, herbs and nutritional yeast into a mini chopper or food processor and pulse. Add the vegetable oil and salt.
Stir the pesto through the courgette ribbons and serve.
It's really that easy, that quick and and that summery!
And if you happen to be curious about the little flowers in the picture, they are basil flowers and they are fantastic! Too pretty and too tasty not to use.
'Til next time Fodmappers - Stay Fabulous.