Zoodles with Pesto Rosso

by Alf Mota
Zoodles with Pesto Rosso


For the zoodles: 

  • 1 big zucchini cut with a vegetable spiralizer 
  • 1 tsp olive oil 
  • 1 pinch sea salt 

For the Pesto Rosso Arrabbiata Sauce: 

  • ½ chopped onion 
  • 5oz Organic Sun-Dried Tomato Pesto Rosso Add to cart
  • 1 garlic clove minced 
  • chili pepper without seeds, minced thin 
  • 50 ml water 
  • ½ tbsp dried oregano 
  • Fresh basil leaves to decorate 
  • Extra Virgin Olive Oil 

For the vegan parmesan 

  • ½ cup toasted cashews 
  • tbsp powder nutritional yeast 
  • ½ tsp thin sea salt 
  • tsp garlic powder 


 For the Zucchini pasta: 

1. Cut the zoodles in half with scissors and sauté over high heat with a little oil and sea salt, for a couple of minutes. Reserve. 

Zoodles with Pesto Rosso — Delicious & Sons

For the Pesto Rosso Arrabbiata Sauce: 

2. Sauté the onion and chopped garlic, with oil and salt, until golden brown. 

3. Add the Sun-Dried Tomato Pesto Rosso Saucechilli pepper, oregano and water. Mix well and cook over low heat for about 5 minutes. 

4. Remove from heat and set aside to serve over the zoodles with vegan parmesan and a small leaf of fresh basil.

For the vegan parmesan: 

5. Mix all the ingredients. Place them in a grinder and crush until granulated. 

Zoodles with Pesto Rosso — Delicious & Sons

You can follow Alf: 

Instagram: @alfmota

Facebook: @MacroSeny


Web: http://macroseny.com/ 


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