Looking for a lighter version of the classic pasta pesto? Then try this soba noodle with parsley mint pesto - a delicious, quick, and healthy meal.

Especially in times like this, it is important to nourish our body with good-for-you ingredients to boost the immune system.

Here in Cambodia coronavirus doesn’t seem to be as bad as in most other parts of the world (104 infected, only 1 in critical condition and no deaths). Most people, however, stay indoors and practice social distancing. Most restaurants, bars, and shops are closed. Though our little bakery stays open to make sure people still have food.

Some people say that we are spared because our region is not so densely populated and the heat seems to have an effect too. Another theory is that we might have gone through it already, with most people experiencing mild to no symptoms at all. If I think back a few months, in January there was indeed a lot of sneezing, coughing, and sick people.

Also, due to the genocide that happened here during the Pol Pot and Khmer Rouge regime, Cambodia doesn’t have many elderly people - who seem to be the most vulnerable to die from this world-dominating, nasty bug. The average age in Cambodia is only 24 years.

But hey let’s talk food now…..

SOBA WITH PARSLEY MINT PESTO AND VEGGIES (VEGAN AND GLUTEN-FREE)

---

This is my entry to the Qurator's Tasty Tuesday #116. Are you a foodie too? Check out this lovely weekly steemit contest.

---

INGREDIENTS (SERVES 2)

---

Parsley-Mint Pesto

---

• 1 cup fresh parsley
• ½ cup fresh mint
• ¼ to ⅓ cup extra virgin olive oil
• ⅓ cup roasted sunflower seeds (or pine nuts if available in your region)
• 2 cloves of garlic
• ½ small lime, juice only
• ¼ cup nutritional yeast
• Himalayan pink salt and black pepper to taste

Soba veggie Noodles

---

• soba noodles
• ½ cup onion, chopped
• 1 clove of garlic, minced
• 1 cup eggplant, chopped
• 1 cup zucchini, chopped
• Himalayan pink salt and black pepper to taste
• 1 tsp sesame oil (optional)
• Soba noodle cooking liquid as needed

INSTRUCTIONS

---

Heat cooking oil over medium heat and saute onion until it starts to soften. Then add garlic, eggplant, and zucchini. Cover and cook until soft. This will take about 8 to 10 minutes. Stir regularly. Season with salt and pepper to taste.

Meanwhile, add all pesto ingredients to a blender and process until a smooth paste.

Cook soba noodles according to package directions.

When the veggies are soft, add sesame oil, pesto, and a little of the cooking water as needed.

Combine with soba noodles and serve.

STAY SAFE AND HEALTHY ღ ღ ღ

---

ALL CONTENT IS MINE AND ORIGINAL!
PICTURE(s) TAKEN WITH NIKON D5600

---

LET'S CONNECT!

---

Website - Facebook - Google+ - Twitter - Pinterest - YouTube

---

🥑🍓🍆 FIND MORE YUMMY PLANT-BASED CREATIONS BELOW 🥑🍓🍆

VEGAN MANGO COCONUT PUDDING WITH MANGOES FROM OUR GARDEN

CLEAN-OUT-THE-FRIDGE CHICKPEA CRUST PIZZA (VEGAN AND GF-FREE)

ANTI-INFLAMMATORY, ANTICANCER, AND ANTIVIRAL SOURSOP MORINGA SMOOTHIE

RICE-ILLICIOUS PANDAN HOT CROSS STEAMED BUNS WITH JICAMA FILLING

NO-COOK VEGAN STRAWBERRY CHEESECAKE - HAPPY B-DAY MOM

BUDDHA BOWL WITH SPICED CHICKPEAS, ROASTED VEGGIES, SHIITAKE, AND MORINGA AVO SAUCE

---