Spiralized Cucumber Noodles With White Bean Pesto

This combo has become my new obsession.  I always have a batch of the white bean pesto in the fridge to use as a “sauce” for veggie noddles or a dip for my favorite gluten free pretzels (found here).  So healthy and only takes a few minutes to make!

Spiralized Cucumber Noodles With White Bean Pesto

 

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Serves: 1 Serving

Ingredients

• 1 Cucumber (you can sub zucchini, carrots or pretty much and veggies that can be spiralized)
• 1 Can Cannelli Beans
• 1 Cup Tightly Packed Basil Leaves
• 1-2 Cloves of Garlic
• 1 TBSP Water
• 2 TBSP Nutritional Yeast
• 3 TBSP Fresh Lemon Juice
• ½ tsp Sea Salt

Instructions

1. Make Cucumber Noodles using a spiralizer (I use this spiralizer, but I really want this one! Either will work.)
2. Using a cheese cloth or paper towels, wring out the noodles to get rid of the excess water
3. Top with a couple of tablespoons of white bean hummus, recipe can be found here.

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