Zucchini Spaghetti | Carb-Free Pasta Recipe | Zucchini Noodles with Coriander Pesto | Chef Varun
Recipe Information
Zucchini Spaghetti
Cultural Context
Zucchini spaghetti, or zoodles, originated as a creative way to enjoy pasta-like dishes while reducing carbs. This dish is particularly popular in the summer when zucchini is in season, and it reflects a growing trend towards healthier eating. Today, zucchini spaghetti is embraced by those following gluten-free or low-carb diets, making it a versatile option for many.
Quantities are estimated based on standard recipes for your convenience. The actual ingredients used in this video are accurate.
parmesan cheese
🥗Healthier: nutritional yeast
💰Cheaper: grated pecorino
Nutritional yeast is dairy-free and adds a cheesy flavor.
olive oil
🥗Healthier: avocado oil
💰Cheaper: vegetable oil
Avocado oil has a higher smoke point and is healthier.
Cut the zucchini into two halves.
Lock the zucchini into the spiralizer and spiralize to create zucchini noodles.
Place the spiralized zucchini in cold water.
Prepare the coriander pesto by snipping coriander leaves and adding them to a blender.
Add cashew nuts, chilies, garlic, and a touch of salt to the blender.
Add vegetable oil and Parmesan cheese to the blender and grind to a coarse or fine paste.
Transfer the coriander pesto to a wok and add half a cup of water.
Turn on the flame and allow the water to boil for a couple of seconds.
Drain the zucchini noodles and add them to the boiling pesto sauce.
Cook the zucchini noodles for precisely 30 seconds, gently mixing with tongs or tweezers.
Lightly sprinkle salt over the zucchini noodles as they will shrink and shrivel.
Add cherry tomatoes and a generous sprinkling of Parmesan cheese on top.
Finish with some black pepper before serving.
Cooking Techniques
Equipment Needed
Spice Level:
🌶️🌶️🌶️Dietary
Allergens
Also Known As
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