Poblano Pesto Zoodles Yeast Free from The Pretty Dish

Zoodles are my favorite alternative to pasta!  Of course, pasta has its place in life, but zoodles are terrific if you want to have a great plant-based meal.  I used a spiralizer to make my zoodles.  There are many spiralizers on the market, or you can use a vegetable peeler.  I really enjoy using a spiralizer; the zoodles turn out curly and cute!  Also, the cheese I used was vegan, so this recipe totally rocks the Candida food plan.  This is the first time I ever roasted poblano peppers for a recipe, too!  I like to stretch myself and do something new in the kitchen.  Keep in mind when you make this recipe, that once you broil the peppers, they need to sit for 20-30 minutes to soften.  This recipe is found on page 106-107 of The Pretty Dish and makes 2 to 4 servings.

Poblano Pesto

• 2 poblano peppers
• 1/2 cup fresh arugula
• 1/2 cup fresh basil
• 1/4 cup fresh cilantro
• 1/4 cup grated Parmesan cheese (I used vegan Go Veggie Grated Parmesan.  You can also use Follow Your Heart Dairy Free Parmesan)
• 1/4 teaspoon salt
• 1/4 teaspoon ground black pepper
• 3 tablespoons olive oil

Zoodles

• 2 medium zucchini squash
• 2 tablespoons olive oil
• 1 tablespoon unsalted butter
• 2 cloves garlic, minced
• Pinch of crushed red-pepper flakes
• Juice of 1/2 lemon
• Torn fresh basil, for topping
• Grated Parmesan cheese, for topping

Directions to make the Poblano Pesto:

To roast the poblano peppers, preheat the broiler.  Remove the core and seeds from the peppers and slice into pieces. Lay the pieces on a baking sheet.  Broil skin side up for about 10 minutes, or until the skins are completely charred and black.  Broiling time can vary, so check every 2 minutes or so.  Remove the peppers from the oven, using kitchen tongs.  Quickly place them in a resealable plastic bag.  Seal the bag and set aside for 20 to 30 minutes, or until softened.

Remove the peppers from the bag.  Peel off and discard the skins.  It's okay if a little bit of char remains as it adds to the flavor.

In a food processor, combine the peppers, arugula, basil, cilantro, Parmesan, salt, and black pepper.  Process until the mixture is combined, then stream in the olive oil with the processor running.  Note:  I made my pesto in a regular blender, and it turned out great!  However, I did purchase a great food processor on Amazon Prime Day.  More about it later!

Directions to make the Zoodles:

Spiralize the zucchini into noodles.  In a large skillet, heat the olive oil and butter over medium-low heat.  Add the garlic and red-pepper flakes and cook for 1 minute, then stir in the lemon juice.  Add the zoodles and toss well to cook.  Cook, tossing often, for 5 to 6 minutes, or until the zoodles soften slightly.  Add in the poblano pesto and toss well.  Cook for 5 minutes, or until warmed.  Serve immediately with basil and Parmesan.  

Jessica added this note to the recipe.  You can make this recipe over regular pasta or use half regular pasta and half zucchini noodles.  

Also, when I make zoodles for any occasion, I use this recipe.  It is THAT good! 

Poblano Pesto Zoodles

This is another great meal to have as we transition into fall.  Some of us are transitioning better than others, considering Orlando has been in the mid-90's all week!  

Also, if you haven't purchased Jessica Merchant's cookbook The Pretty Dish, please consider doing so.  The cookbook has many great fall recipes as well as great sugar scrubs in all kinds of scents that you could make for holiday presents for friends and family.