Vegan Zucchini Noodles with Pesto Recipe

Zucchini noodles with pesto and cherry tomatoes in a bowl
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.
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Prep Time 15 minutes
Cook Time 5 minutes
Total Time 20 minutes
Estimated Cost$10
Course Main Course
Cuisine Italian
Servings 4 People
Calories 360.7 kcal

Helpful Equipment


  • 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


  • Use a spiralizer or julienne peeler to create zucchini noodles (zoodles) from the zucchinis. Set aside.
  • In a large skillet, heat the olive oil over medium heat.
  • Add the zoodles to the skillet and sauté for 2-3 minutes, until they are slightly softened but still retain a bit of crunch.
  • Remove the skillet from the heat and transfer the zoodles to a mixing bowl.
  • Toss the zoodles with the vegan pesto, making sure they are evenly coated.
  • Add the halved cherry tomatoes to the zoodles and gently mix them in.
  • Season with salt and pepper to taste.
  • Divide the zucchini noodles with pesto among four plates.
  • Garnish with fresh basil leaves, if desired, and serve immediately. Enjoy your delicious vegan Zucchini Noodles with Pesto!


Calories: 360.7kcalCarbohydrates: 16gProtein: 6.5gFat: 31.1gSaturated Fat: 5.2gPolyunsaturated Fat: 1gMonounsaturated Fat: 5.4gCholesterol: 5mgSodium: 728mgPotassium: 774.4mgFiber: 3.9gSugar: 9.8gVitamin A: 2235.3IUVitamin C: 62.1mgCalcium: 146.1mgIron: 2mg

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