Buy Now → Zucchini Noodles with Healthy Vegan Pesto (Zoodles)
- Total Time10 minutes
- Yield2 servings 1x
- DietVegan
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
- 4 small zucchini
- 1 batch of the Easiest & Most Delicious Pesto
- 8 cherry tomatoes or grape tomatoes, sliced in halves (optional)
For Serving
- Vegan Parmesan
- Red Pepper Flakes
Instructions
- 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.
- 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.
- Pat the zucchini noodles dry with a clean paper towel or clean dish rag then place them in a large bowl.
- 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.
- Plate and top with plant-based parmesan (affiliate link), crushed red pepper, and chopped fresh basil leaves.
- Enjoy!
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
- Serving Size: 1 zucchini with 1/4 cup pesto
- Calories: 122
- Sugar: 7.1 g
- Sodium: 180.1 mg
- Fat: 5.7 g
- Carbohydrates: 12.9 g
- Fiber: 4.7 g
- Protein: 7.7 g
- Cholesterol: 0 mg
- Prep Time: 10 minutes
- Category: Vegan Main Dishes
- Method: Raw
- Cuisine: Vegan