Matcha Moringa Pesto Mushroom Zoodles | Healthy & Flavorful Pasta

For the Matcha Moringa Pesto: 1 cup fresh basil leaves2 teaspoons moringa powder1 tablespoon matcha powder1/4 cup toasted pine nuts or almonds2 cloves garlic, roughly chopped1/4 cup grated Parmesan cheese (optional for vegan: nutritional yeast)1/4 cup extra virgin olive oil (plus more as needed)1 tablespoon lemon juiceSalt and freshly ground black pepper, to taste For the Mushroom Zoodles:2 large zucchinis, spiralized into noodles (zoodles)2 cups mushrooms (shiitake, cremini, or a mix), sliced1 tablespoon olive oil2 cloves garlic, mincedSalt and freshly ground black pepper, to tasteRed pepper flakes for heatFresh basil or parsley for garnish Instructions:Prepare the Matcha Moringa Pesto:In a food processor or blender, combine the basil leaves, moringa, matcha, toasted pine nuts or almonds, and garlic.Pulse until the mixture is finely chopped.Add Parmesan cheese (or nutritional yeast for a vegan option), olive oil, lemon juice, salt, and freshly ground black pepper.Blend until smooth. Add more olive oil if you prefer a thinner consistency.Taste and adjust seasoning if necessary.Make the Mushroom Zoodles:Heat olive oil in a large pan over medium heat.Add the sliced mushrooms and sauté for 5-7 minutes, or until they are softened and browned.Add the garlic and sauté for an additional 1-2 minutes until fragrant.Season with salt, black pepper, and red pepper flakes. Stir well.Combine the Zoodles and Pesto:In a separate pan, sauté the zucchini noodles (zoodles) over medium heat for 2-3 minutes, until theyre just tender but still have a slight bite. Alternatively, you can leave them raw for a crunchier texture.Toss the zoodles with the sautéed mushrooms. Serve:Spoon the Matcha Moringa Pesto over the mushroom zoodles and toss to combine.Garnish with fresh basil or parsley and serve immediately.