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Member recipe

Vegetable Pesto 'Pasta'

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Cooking time

Prep: 10 minutes Cook: 8 minutes

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Serves 4

Low-carb, completely pasta-free 'pasta' dish.

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  • 3 large zucchinis
  • 1 large clove garlic, finely chopped
  • 1 cup sliced mushrooms - button, chestnut, swiss
  • 2 tbls low-fat pesto (Basil or Sun-Dried Tomato)
  • 2 cups baby spinach
  • 1/2 cup grated low-fat cheddar cheese
  • olive oil


  1. Using a vegetable peel, cut the zucchinis into fine strips. You can halve these strips lengthways if you prefer thinner 'pasta'.

  2. Heat the oil in a wok or fry pan, then cook garlic until fragrant.

  3. Add the mushrooms, then on a medium heat, cook for 2-3 minutes, or until the mushrooms are starting to soften and colour.

  4. Add the zucchini strips, and toss to combine. Cook for another minute.

  5. Add the pesto, stirring to ensure the zucchini and mushrooms are evenly covered. You can thin the mixture with a little water if you prefer.

  6. When the vegetables are heated through, add the spinach, folding them into the other vegetables until they start to wilt.

  7. Add the cheese and stir it through until melted.

  8. Season with pepper and serve.

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