All of a sudden the weather in Copenhagen has gone from warm Summer to windy Autumn. But before it turns all wet and cold I would love to share this dish we have been cooking a lot this Summer; the zucchini pasta. We have enjoyed it on the hot Summer nights as the zucchini makes it a very light dish. We mixed the pasta with a parsley pesto as it adds a nice flavour along with the baked tomatoes. The parsley pesto is vegan, and if you substitute the parmesan on the top with ground cashew nuts this dish becomes all vegan. The zucchini pasta is simple to make – especially if you have a so-called ‘spiralizer’. If you don’t, you can just cut the zucchini pasta with a mandolin or a vegetable peeler.
Zucchini Pasta w. Baked Tomatoes, and Parsley Pesto
(makes 2 servings)
20 cherry tomatoesDried basil and oregano to season Salt and pepper
Preheat the oven to 200 C/400 F. Cut the tomatoes in half. Place on a baking tray. Season with thyme, and oregano. Bake for 45 minutes. Go prepare the pesto and the zucchini pasta in the meantime.
1/2 cup/75 g cashew nuts, preferably toasted
50 g parsley
1 glove garlic
1 cup olive oil
Juice of 1/4 lemon
1 tsp salt
Put all the ingredients into a blender and blend until smooth. It makes a big portion, so don’t use it all on this dish – you’ll only need 3 tbsp for these 2 servings. Store the leftovers in the fridge (and enjoy as spread in a nice sandwich, or as a salad dressing).
Basil leaves to serve
Parmesan to serve
Cut the zucchini pasta on a spiralizer – alternatively on a mandoline, or with a vegetable peeler.
Mix zucchini pasta with 3 tbsp parsley pesto in a bowl. Arrange the pasta on two plates and garnish with the baked tomatoes, fresh basil leaves, and grated parmesan.