Green Noodle W. Fodmap - Friendly Pesto
Ingredients
- 3 hands of uncooked buckwheat or rice noodles
- 2 hands of fresh basil
- a half zucchini
- 3 shiimeji mushrooms
- half a green onion (tips only)
- 2 handfuls of fresh baby spinach
- 1 tbsp extra virgin olive oil
- 15g pine nuts
- 3 tbsp almond milk
- half a lemon
- salt & pepper
Preparation
First heat up a pan with enough water to cook your noodles.
When it’s cook, give some salt into the water & place the noodles in the pan (cook to your directions on the package).
Then chop your vegetables -shallots into small cubes, zucchini & mushrooms into slices- heat up another pan to medium high heat and place the pine nuts into it.
When they starts to get brown place them in your food processor.
After this, heat up a tablespoon of oil into that pan.
To make the sauce give your basil to the pine nuts as well as the almond milk, one tbsp of olive oil, the juice of half a lemon, salt and pepper.
Blend until everything is well combined. When noodles are cooked al dente, drain them and give them to the vegetables and pour over your sauce.
Now turn of your heat and give the spinach to your noodles and let them rest for 1-2 minutes.
Now it’s ready to serve and to enjoy