Remember our Nutritional Yeast breakdown last week? In it, we mentioned a recipe that would make nooch the absolute hero, and this is it. With 10 simple ingredients, we tip our hats to the last few days of summer and to the love of my plant-based life, nutritional yeast. Those flakes are life-changing, promise.
It might just be us, but summer hasn’t really felt like summer this year. With a cooling breeze and dropping temperatures summer has swiftly past us by. But we just couldn’t help ourselves to one more recipe that celebrate that summer feeling.
We’re all looking for that one simple recipe that hits all the right flavour profiles right on the head, magic in a bowl some might say, and we feel like this one might be it. Virtually no cooking involved, depending on how you prefer your zoodles, and ingredients you can find at any large/small retail store. Avocados are finally back in season; and thank goodness, I’m not sure how much longer we would’ve lasted without our daily dose of avo, and paired with the umami flavours of nutritional yeast, the punchy flavour of coriander and subtle earthiness of parsley the dish comes together perfectly. Lifted by lemon and chilli, this dish might even take you into the first few weeks of winter.
Nutritional yeast brings a lovely depth of flavour to this simple zoodle recipe and without it, the other ingredients don’t work together as wonderfully.
We chose to make a chilli oil from habanero and jalapeno chillis, depending on the type of chilli you use it sparingly, if you like a little extra heat add it slowly, this is a delicate dish, you wont to add to its flavour not overpower it.
A meal in 10 minutes with 10 ingredients, introducing your palette to nutritional yeast seems effortless. Give it a try and let us know what you think. Or if you’ve tried it on anything else and think we should.
- 1 cup Fresh Basil
- 1/2 cup Fresh Coriander
- 1/2 cup Fresh Parsley
- 1 clove Garlic
- 1 Avocado
- 1/4 cup Fresh Lemon Juice
- 1 tbsp Water
- 1 tbsp Olive Oil
- 4-5 Zucchinis spiralized
- 1 cup Nutritional Yeast
- 1 Red Chilli thinly slice and seeds removed
Add basil, coriander, parsley, garlic, avo, lemon juice, water, olive oil and 1/2 cup of nutritional yeast to a blender and pulse until smooth and combined.
Place a frying pan over medium-high heat and add a splash of water. Once the water starts bubbling and your pan is hot, add your zucchini noodles to the pan and flash fry for 2-3 minutes. You want the zoodles to hold their shape and still have a firm bite.
In a medium-sized bowl toss your zoodles with you avocado pesto until evenly coated. Split between two bowls; add your sliced chilli and sprinkle with the remaining nutritional yeast.
Serve and enjoy!