Zucchini Noodles with Tomato and Pine Nuts
This recipe could have easily been made by any of the groups in the Walking Dead who have set up their own gardens. It’s made almost entirely of vegetables and requires very little cooking, aside from roasting the pine nuts. If you can find pre-roasted pine nuts, you’ll save yourself a step!
After I roasted the pine nuts, I made the sauce next: a combination of tomatoes, garlic, roasted pine nuts, chile flakes, basil, salt, and pumpkin puree. It’s all thrown into the blender and mixed until smooth.
The cherry tomatoes are then chopped in half, and thrown into a bowl along with the sauce. Then the zucchini are “spiralized” and added to the bowl as well, along with some olive oil.
Mix and serve with remaining pine nuts and basil on top!
I actually didn’t buy enough basil – I thought I had an entire cup-worth but ended up with only 1/2 cup once I started tearing the leaves. So this should have been topped with basil leaves as well.
I was surprised how much I liked this vegan, gluten-free, dairy-free dinner! I’m putting this into my “saved recipes” list. It tastes very fresh, and would be perfect in the spring or summer!
Difficulty: Easy / Average
I think this falls somewhere in between easy and average. There’s a real risk that you might burn the pine nuts if you don’t watch them while they’re in the oven (cook for 5-10 minutes at 375, stirring every few minutes and removing once they turn golden brown). Depending on your spiralizer, that could be tricky too. We have a really cheap one and my arms started giving out after the first couple (I have zero arm strength) so I had my husband jump in and help with this part.
Cost: Cheap / Average
You will need cherry tomatoes, Roma tomatoes, garlic, pine nuts, chile flakes, basil leaves, pumpkin puree, zucchini, and olive oil.