Spaghetti with Zucchini in a Vegan Pesto Sauce
Main Dishes | European cuisine
⏳ Time
1 hour + 12 hours
🥕 Ingredients
19
🍽️ Servings
6
Description
This recipe was shared with us by John Smith, the head chef of a popular seafood restaurant.
Ingredients
- Spaghetti - 14.1 oz
- Courgette - 1 piece
- Basil - 2.6 oz
- Ocean salt - 0.2 oz
- Parsley - 0.9 oz
- Pistachios - 0.7 oz
- Garlic - 0.5 oz
- Olive Oil - 9 fl oz
- Thyme - 1 sprig
- Soy Sauce - 0 fl oz
- Sugar - 0.4 oz
- Smoked salt - 0.1 oz
- Banana Leaves - 3 pieces
- Lime Juice - 0 fl oz
- Mizukan Sauce - 0 fl oz
- Mirin - 0 fl oz
- Cilantro - 0.4 oz
- Sriracha - 0 fl oz
- Marinated cherries - 7.1 oz
Step by Step guide
Step 1
Marinate the cherry tomatoes. To do this, wash and dry them, place them on a flat dish, and char them with a kitchen torch on all sides until the skin splits and gets slightly burned.
Step 2
Place the cherry tomatoes in the marinade. For the marinade, crush 2 cloves of garlic with a knife and add thyme, soy sauce, sugar, paprika, a lime leaf, 50 ml of olive oil, lime juice, Mitsukan, mirin, cilantro, and Sriracha sauce. Mix well and refrigerate for 12 hours.
Step 3
Cook the spaghetti until al dente.
Step 4
Cut the zucchini into thin, long strips.
Step 5
Season with salt, mix well, and allow to release its juices, then rinse with water.
Step 6
For the vegan pesto sauce, blend basil, parsley, nuts, garlic, olive oil, and salt in a blender.
Step 7
Heat 50 ml of olive oil in a frying pan.
Step 8
Add the zucchini spaghetti and sauté for 1 minute.
Step 9
Add the pasta and 1–2 tablespoons of pesto, and stir.
Step 10
Add salt to taste and remove from heat.
Step 11
Plate the dish and garnish with pickled tomatoes and a sprig of basil.
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