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Zucchini Noodles with Healthy Vegan Pesto (Zoodles)

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Spiralized zucchini noodles covered in healthy vegan pesto and topped with juicy cherry tomatoes make for an easy and delicious low-carb meal. This tasty pasta alternative is easy, fast, oil-free, and gluten-free.

Ingredients

Scale

For Serving

Instructions

  1. Make Pesto: Use my homemade pesto recipe and do this first if it is not pre-made. Set aside or in the fridge until you are ready.
  2. Make The Zucchini Noodles: The easiest and best way to make zoodles is by using a spiralizer. If you don’t have a spiralizer you can use a vegetable peeler, a mandoline slicer, or a food processor with the julienne blade. One simple option is to buy premade zucchini noodles from the store.
  3. Pat the zucchini noodles dry with a clean paper towel or clean dish rag then place them in a large bowl.
  4. Pour the pesto over the zucchini and lightly toss until the noodles are evenly coated. Add in the tomatoes and continue tossing until everything is well combined.
  5. Plate and top with plant-based parmesan, crushed red pepper, and chopped fresh basil leaves.
  6. Enjoy!

Equipment

Notes

If you’re not a fan of zucchini sweet potato or even carrots are a great option.

Replace the pesto sauce with my easy vegan marinara sauce and add my black bean meatballs.

Soggy Noodles: Pat the zucchini noodles dry with a clean paper towel or clean dish rag to remove any excess moisture. You can also toss them nonstick skillet over medium heat for 3-4 minutes. DO NOT overcook them.

Nutrition

Find it online: https://shaneandsimple.com/zucchini-noodles-with-healthy-vegan-pesto/