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Vegetables in a Creamy Pesto Sauce
Ingredients
  • 4 large zucchini, sliced or spiralized into zoodles
  • 2 carrots, sliced
  • 6 to 8 mushrooms, sliced
  • 2 yellow squash, sliced and halved if large
  • 2 cups fresh spinach, packed
  • 1 batch of Homemade Basil Pesto
  • 1⁄2 - 1 cup full-fat coconut milk
  • 1 tbsp cooking fat
  • Juice of 1 lemon
  • Sea salt and freshly ground black pepper to taste
Steps
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