This dish has been created by Louise Clarke from Nude Food in Dungarvan for the Theatre of Food at the Electric Picnic 2015 with ingredients from Ardkeen Quality Food Store. It is part of Louise's Vegan Feast which includes some other great recipes which you'll find here on ardkeen.com!
Serves 4 | 20 mins prep
Ingredients
- 8 courgettes – spiralized
- 8 cherry tomatoes – halfed
- salt
- black pepper
- 2kg spinach
- 3-4 tbsp olive oil
- 1-2 garlic cloves
- 1-2 teaspoons nutritional yeast
- ½ tsp sea salt
- Pinch red chilli flakes
- Juice of 1 lemon
- 200g raw almonds
- 2 tbsp nutritional yeast
- 1 tsp crushed garlic
- ½ tsp sea salt
Method
For the spinach pesto, combine all the ingredients in a food processor. Add more olive oil, if needed. Taste and season. Set aside.
For the almond ‘Parmesan’, place all the ingredients into a food processor and blitz. Store in an airtight container in the fridge. It will keep for up to a couple of months.
Cook the courgette pasta in fast boiling water.
To assemble the dish, stir the tomatoes and spinach pesto through the courgette pasta. .
Top with the almond parmesan and serve.
