Name: Simple Vegan Pesto Zoodles
Prep time: 25 min
Total time: 30 min
Ingredients: 5-6 medium zucchini (2 1/4-2 1/2 pounds total), trimmed; 0.75 teaspoon salt, divided; 1 cup packed fresh basil leaves; 2 cloves garlic, crushed and peeled; 0.33333334326744 cup unsalted cashews; 2-3 tablespoons lemon juice; 2 teaspoons nutritional yeast; 0.5 teaspoon ground pepper; 1/4 cup plus 1 tablespoon extra-virgin olive oil, divided; 1 cup grape tomatoes, halved

Simple Vegan Pesto Zoodles

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Zucchini noodles, or "zoodles," are a gluten-free, low-calorie substitute for traditional pasta in this easy and fresh vegan dinner. For best results, toss the zucchini pasta with the basil pesto sauce and serve right away.

Hilary Meyer

Updated on July 10, 2019

Prep Time:

25 mins

Additional Time:

5 mins

Total Time:

30 mins

Servings:

Yield:

4 servings

Nutrition Profile:

Dairy-Free Egg Free Gluten-Free Healthy Immunity Low Carbohydrate Low-Calorie Soy-Free Vegan Vegetarian

Jump to Nutrition Facts

Ingredients

5-6 medium zucchini (2 1/4-2 1/2 pounds total), trimmed
¾ teaspoon salt, divided
1 cup packed fresh basil leaves
2 cloves garlic, crushed and peeled
⅓ cup unsalted cashews
2-3 tablespoons lemon juice
2 teaspoons nutritional yeast
½ teaspoon ground pepper
1/4 cup plus 1 tablespoon extra-virgin olive oil, divided
1 cup grape tomatoes, halved

Directions

Using a spiral vegetable slicer or a vegetable peeler, cut zucchini lengthwise into long, thin strands or strips. If using a vegetable slicer, stop when you reach the seeds in the middle (seeds make the noodles fall apart). Place the zucchini "noodles" in a colander and toss with 1/4 teaspoon salt. Let drain for 10 to 15 minutes, then gently squeeze to remove excess water.
Meanwhile, combine basil, garlic, cashews, lemon juice, nutritional yeast, the remaining 1/2 teaspoon salt and pepper in a food processor. Pulse until coarsely chopped, scraping down the sides as needed. With the motor running, add 1/4 cup oil and continue to process until well combined. Set aside.
Heat the remaining 1 tablespoon oil in a large skillet over medium-high heat. Add the drained zucchini noodles and gently toss until hot, 2 to 3 minutes. Transfer to a large bowl. Add the pesto and tomatoes. Toss gently to combine.

Nutrition Facts (per serving)

282	Calories
24g	Fat
15g	Carbs
6g	Protein

Nutrition Facts
Servings Per Recipe 4
Serving Size 1 1/4 cups
Calories 282
% Daily Value *
Total Carbohydrate 15g	5%
Dietary Fiber 4g	13%
Total Sugars 7g
Protein 6g	12%
Total Fat 24g	31%
Saturated Fat 4g	19%
Vitamin A 1362IU	27%
Vitamin C 54mg	60%
Folate 101mcg	25%
Sodium 461mg	20%
Calcium 72mg	6%
Iron 2mg	12%
Magnesium 86mg	20%
Potassium 867mg	18%

Nutrition information is calculated by a registered dietitian using an ingredient database but should be considered an estimate.

* Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)

(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.