Summer Vegetable Pesto Pasta Food

SUMMER VEGETABLE PESTO PASTA

Steps:

• Boil the water in a kettle or on stovetop, and soak the cashews in the boiling water for maximum of half an hour. [Soaking the cashews breaks down phytic acid and allows for proper digestion. It also neutralizes enzyme inhibitors, making digestion a whole lot easier.).
• Pour some of the water into a large saucepan and place the zucchini noodles in the water for about 2 minutes.
• Drain the noodles and place on a baking tray lined with parchment paper. [This helps to drain excess water].
• Sauté the mushrooms in a little olive oil for about 4 minutes (must not exceed medium heat).
• Remove the cashews from the water and drain. Keep the sack water to one side.
• Place the cashews in a blender (or food processor) with 1 cup of the soak water. Add in the lemon juice, nutmeg, basil, salt, pepper and garlic. gently pulse until everything is well combined and smooth.
• Serve sauce over the pasta. Bon appetite!

RUSTIC SUMMER VEGETABLE PASTA

Steps:

• In a 6-qt. stockpot, heat 1 tablespoon oil over medium-high heat. Add zucchini and yellow squash; cook and stir until tender. Remove from pan., In same pot, heat 1 tablespoon oil over medium-high heat. Add onion, eggplant and mushrooms; cook and stir until tender. Add garlic and pepper flakes; cook 1 minute longer. Add tomatoes, salt and pepper. Stir in oregano, parsley and half of the basil; bring to a boil. Reduce heat; simmer, uncovered, 15 minutes, stirring occasionally., Meanwhile, cook spaghetti according to package directions. Drain; add spaghetti and squash to vegetable mixture. Drizzle with remaining oil; toss to combine. Top with cheese and remaining basil.