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Yellow Summer Squash Noodles with Creamy Vegan Avocado Pesto

August 9, 2017
Yellow Summer Squash Noodles with Creamy Vegan Avocado Pesto
It’s prime time for one of my veggie favorites- summer squash! Instead of spiralizing zucchini, I thought I’d give summer squash a try. It worked out great! I prefer to sauté my squash noodles, but if you want a more “pasta-like” texture, you can boil them. 
This meal is perfect for hot summer evening when you want something fast, simple and healthy! It takes less than 10 minutes to make and the Vegan Avocado Pesto doesn’t require any cooking. This vegan Pesto is so good, I make extra and add it to wraps. The texture is creamy and it’s delicious and hearty. This isn’t one of those vegan meals where you’re hungry again an hour later! 

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Yellow Summer Squash Noodles with Creamy Vegan Avocado Pesto
Fast, easy & healthy!
Ingredients
  • 2 large Yellow summer squash
  • 2 Ripe avocadoes
  • 8-10 Fresh Basil leaves
  • 1/4 cup Pine nuts
  • 2 Garlic cloves
  • 2 tsp Lemon juice
  • 4 tbsp Olive oil
  • 2 tbsp Nutritional yeast
  • Salt
  • Pepper
Instructions
Using a spiralizer, make noodles out of the summer squash. Place it on a paper towel to absorb some of the moisture. Saute in pan with a little olive oil for 3-5 minutes on medium heat (longer if you like your noodles more tender)Add all the other ingredients to a food processor. Blend until creamy (more olive oil may be needed) Toss with squash noodles.
Details

Prep time: 5 mins Cook time: 5 mins Total time: 10 mins Yield: 2 servings

Yellow Summer Squash Noodles with Creamy Vegan Avocado Pesto

 Yellow Summer Squash Noodles with Creamy Vegan Avocado Pesto

Yellow Summer Squash Noodles with Creamy Vegan Avocado Pesto recipe
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