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Vegan Zucchini Noodles with Pesto Recipe

Zucchini noodles with pesto and cherry tomatoes in a bowl

Zucchini Noodles with Pesto

Dive into this scrumptious Vegan Zucchini Noodles with Pesto recipe that is fully plant-based and incredibly flavorful and satisfying. This dish is perfect for those who are looking for a healthy, easy-to-make meal that doesn't skimp on taste.

Zucchini noodles, or "zoodles," are a fantastic low-carb alternative to traditional pasta, and they pair perfectly with the rich, creamy pesto sauce. The pesto itself is made using only plant-based ingredients, ensuring that it's suitable for vegans and those seeking a nutritious, environmentally friendly option.

  • Veggie Spiralizer
  • 4 Zucchinis
  • 2 Tbsp. Olive Oil
  • 1 Cup Vegan Pesto
  • 1 Pint Cherry Tomatoes ((halved))
  • ¼ tsp. Sea Salt
  • ¼ tsp. Black Pepper
  • 2 Leaves Fresh Basil
  1. Use a spiralizer or julienne peeler to create zucchini noodles (zoodles) from the zucchinis. Set aside.

  2. In a large skillet, heat the olive oil over medium heat.

  3. Add the zoodles to the skillet and sauté for 2-3 minutes, until they are slightly softened but still retain a bit of crunch.

  4. Remove the skillet from the heat and transfer the zoodles to a mixing bowl.

  5. Toss the zoodles with the vegan pesto, making sure they are evenly coated.

  6. Add the halved cherry tomatoes to the zoodles and gently mix them in.

  7. Season with salt and pepper to taste.

  8. Divide the zucchini noodles with pesto among four plates.

  9. Garnish with fresh basil leaves, if desired, and serve immediately. Enjoy your delicious vegan Zucchini Noodles with Pesto!

Main Course
Italian
LowLactoseDiet, VeganDiet, VegetarianDiet

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