Walnut Pesto ‘Pasta’ with Softly Poached Eggs

Posted on   Category: Lean Lunches

Love pasta but watching your carb intake? Full of healthy fats, vitamins and minerals, this dish is a powerhouse of nutrients, and will leave you feeling energised, not lethargic. It’s also super-versatile: enjoy for brunch, lunch or dinner, any time of the week.





Walnut Pesto

  • 3 cups packed basil leaves
  • 4 garlic cloves
  • ¼ cup walnuts
  • ¼-½ cup extra virgin olive or walnut oil (depending on viscosity preference)
  • ½ tsp Himalayan sea salt
  • ¼ tsp pepper


  • 2 medium zucchini, shredded using either spiralizer or julienne peeler
  • 1 cup button mushrooms, sliced
  • ½ teaspoon coconut oil


  • 4 fresh eggs
  • Dried tomato flakes (optional garnish)


  1. Place your zucchini noodles on top of paper towels and season with salt.
  2. Set aside for at least 20 minutes, while they release their moisture.
  3. Meanwhile, add pesto ingredients to food processor (or blender) and pulse until well combined.
  4. Heat coconut oil in a large pan over medium heat.
  5. Sauté mushrooms for about 5 minutes, until soft.
  6. Gently squeeze the salted zucchini strands between dry paper towels, to remove excess moisture.
  7. Turn down the heat of the pan to medium-low, and add the zucchini strands to the pan. Stir well.
  8. Once heated through, remove from heat and stir through fresh pesto.
  9. Poach eggs in slow-bubbling water on the stove for about 5 minutes, or until cooked to your liking.
  10. Remove eggs from water and drain on a paper towel, then serve on top of a pile of pesto ‘pasta’ and garnish as desired.


Add chicken for extra protein, if desired.
Vegans can replace egg with chopped cherry tomatoes and toasted walnuts.

Categories: Lean Lunches

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One Response to “Walnut Pesto ‘Pasta’ with Softly Poached Eggs”

  1. 5 Ways with Greek Yoghurt - The Fit Foodie

    […] perfect substitute for mayo and sour cream in recipes too, or try mixing it through your homemade pesto to make a creamy pasta […]


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