I am still playing with my spiralizer. I made a cow’s milk version of the Creamy Pesto Zoodle but I prefer the coconut milk version shown here. I encourage you to try it both ways and see which you like better.

Vegetarian Creamy Pesto Zoodles

2T coconut oil

1 tin mushrooms, sliced

2T flour

1/2t salt

1/4t pepper

1 can coconut milk

3T nutritional yeast

1/4t nutmeg

2 zucchini, spiralized (zoodles)

1/3c pesto (without cheese added)

In large saucepan over medium high heat add coconut oil and mushrooms. Saute for 3-5 minutes, until they start to brown. Add flour, salt and pepper and cook another 2-3 minutes.

Add coconut milk, yeast, and nutmeg, mixing well. Lower heat to medium low and simmer for 5 minutes.

Add zoodles and mix carefully to not break apart zoodles. Simmer for 3 minutes.

Add pesto, stir gently to combine. Then lower heat again, the sauce should be simmering (slow bubbles) for 10 minutes more. Stir occasionally so it doesn’t stick to the bottom.

As pictured: with Pistachio Pesto and I threw in some Brussels Sprouts