Zucchini “noodles” topped with pesto vege & chorizo “sauce”.

Communal kitchen.

Ah, the communal kitchen…

To be honest, sharing the East Wing kitchen hasn’t been that bad so far.  The other tenents are pretty respectful, and other than a bit of crowding around the peak dinner hour, there hasn’t been too much need to fight over pots, pans, or the functional burner on the stove.  The kitchen is generally left in a very tidy state, so that’s one huge thing to be thankful for.

On more than one occasion since our return to East Wing have we enjoyed a delicious dinner of yellow zucchini “noodles” topped with a pesto vege & chorizo “sauce.”

One of my FAVORITE dishes that Brendon makes involves fennel, chorizo, and my all-time favorite condiment- pesto. We used to have this dish with a stuffed pasta, such as spinach ricotta ravioli, but since I’m avoiding grains, Brendon suggested we substitute the pasta with sliced zucchini. BRILLIANT idea, Brendon.

IMG_8291

This nutrient-packed (and paleo) dish holds wide array of delicious flavours and textures. To be completely honest, I didn’t miss the pasta one bit!  As a note, the sauce is not very saucy, and is more of a “topping” really, hence the word “sauce” in quotation marks.

Zucchini noodles

Pesto Vege & Chorizo “Sauce” (serves 4)

Ingredients:

1 medium onion, chopped
1 clove garlic, minced
1/2 Tbsp olive oil
2 medium sized fennel bulbs, diced
1 red bell pepper/capsicum
2 portabello mushrooms, sliced
1/2 bunch (approx. 3 cups) of silverbeet, chopped
1 stick chorizo sausage, thinly sliced
100ml pesto
salt & pepper to taste

Directions:

1. Saute onion in olive oil over medium heat until onions begin to brown.
2. Add garlic, fennel, capsicums, and mushrooms. Continue cooking over medium heat 5 minutes more.                                                                                                           3. Add in chorizo and silverbeet. Cook 5 minutes more. Add salt and pepper to season.
4. Add approximately 2/3 of the pesto. Toss lightly.

Zucchini pasta

Yellow Zucchini “Noodles”

Ingredients:

Zucchini/courgettes, cut in half and then sliced in thin strips- approx. 3mm thick. (*one medium sized zucchini per person should do it!)  (**We used yellow zucchini, as it was available, but green is just as good!)
1/2 tsp salt

Directions:

1. Salt water and bring to a boil. When the “sauce” is nearly done, toss zucchini strips into boiling water and cook just until tender- 3-5 minutes. Try not to over-cook. Drain water and spoon onto plates. Top with Pesto Vege & Chorizo “sauce”.  A few more small dallops of pesto upon plating will intensify the pesto flavour.  Enjoy!

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2 thoughts on “Zucchini “noodles” topped with pesto vege & chorizo “sauce”.

  1. What a neat idea! I imagine if you sliced the zucchini super thin you could skip the cooking, appealing to those raw foodies. Good you don’t find the communal kitchen too difficult – I am impressed!

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