Pesto Zucchini Spaghetti Recipe (Zoodles)

Transitioning from 80% raw food to Whole Food Plant Based diet (WFPB) ***Cooking without oil and adapting my recipes accordingly***

2 medium zucchini , spiralized (see notes below)

⅓ cup vegan pesto , + more if needed

½ red onion , thinly sliced and halved

6 mushrooms , thinly sliced (cremini or white button)

10 cherry tomatoes , halved

2 cloves garlic , finely minced

2 teasp olive oil

salt , to taste

freshly ground black pepper (optional)

red crushed pepper (optional)

cashew cream (optional drizzle), see notes below

Directions at vegetariangastronomy.com

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