Sweet potato and zucchini spaghetti with pistachio pesto

Sweet potato and zucchini spaghetti with pistachio pesto

If you love pasta but want something a little lighter, try making these delicious sweet potato and zucchini spaghetti with pistachio pesto.

They are 90% vegetable, except for the cottage cheese, which if you are vegan you can substitute with tofu or a little vegetable milk.

Ingredients: (2 servings)

• 1 sweet potato
• 1 zucchini
• 1 clove garlic
• 100 gr of mushrooms
• 2 tablespoons of Aove

For the sauce:

• 50 gr fresh basil
• 100 gr of cottage cheese
• Two handfuls of pistachios 
• 50 ml of Aove 
• A splash of water
• Salt
• Pepper

Recipe elaboration step by step: (click here for video-recipe)

1. Peel the sweet potato.
2. Wash the zucchini and cut off the ends.
3. We make a spaghetti shape with the appropriate utensil.
4. Peel and chop the garlic.
5. Clean and slice the mushrooms.
6. Heat two tablespoons of Aove in a wok or frying pan, fry the garlic, add the mushrooms and fry for 5 minutes. 
7. Add the spaghetti, a little salt and sauté for another 5 minutes, to the point that you like, more al dente or softer.
8. Serve with the sauce, which is made by grinding all the ingredients until creamy.

Tell me, were you surprised by this sweet potato and zucchini spaghetti with pistachio pesto?

We encourage you to try them because they are a source of fiber, vitamins and minerals, healthy fats and some protein from cottage cheese and nuts.

I remind you that on my instagram @cocinayviajes  you have a lot of recommendations, raffles and other recipes.

With all my love,

Mireia Alum