Looking for a fresh and tasty dish? Vegan Pesto Zucchini Noodles are here to save your meal times! Packed with flavor and healthy ingredients, this recipe makes veggie noodles a fun and easy choice. You’ll learn how to turn simple zucchini into a delicious pasta-like dish topped with creamy, nutty pesto. Perfect for anyone wanting a quick weeknight dinner or a vibrant meal prep idea. Let’s get started on this vibrant, plant-based meal!
Why I Love This Recipe
- Fresh and Flavorful: This vegan pesto zucchini noodles dish is packed with vibrant flavors from fresh basil and zesty lemon, making it a delightful meal.
- Healthy and Light: Using zucchini noodles instead of traditional pasta keeps this dish light and low in carbs, perfect for a healthy diet.
- Quick and Easy: With just 30 minutes from start to finish, this recipe is perfect for a quick weeknight dinner or a simple lunch.
- Customizable: You can easily customize the pesto by adding your favorite nuts or greens, allowing for endless variations on this dish.
Ingredients
List of Ingredients
- 4 medium zucchini
- 1 cup fresh basil leaves
- 1/2 cup raw cashews
- 2 cloves garlic, minced
- 2 tablespoons nutritional yeast
- 2 tablespoons lemon juice
- 1/4 cup extra virgin olive oil
- Salt and pepper to taste
- Cherry tomatoes for garnish
- Pine nuts for garnish
Nutritional Information
- Calories per serving: This dish has about 200 calories per serving.
- Protein, fats, and carbohydrates breakdown: Each serving contains roughly 6g of protein, 18g of fat, and 10g of carbs.
- Health benefits of key ingredients:
- Zucchini is low in calories and high in water. It helps keep you hydrated.
- Basil is full of antioxidants. It fights inflammation and promotes health.
- Cashews provide healthy fats and protein. They help support heart health.
- Nutritional yeast is packed with B vitamins. It adds a cheesy flavor without dairy.
- Olive oil is rich in healthy fats. It supports heart health and skin.
This simple dish is not just tasty; it's also good for you! Enjoy the burst of flavor while knowing you're fueling your body with great ingredients.
Step-by-Step Instructions
Preparing Zucchini Noodles
To start, you need to make your zucchini noodles. Grab a spiralizer and four medium zucchinis. Cut off the ends and place each zucchini in the spiralizer. Twist until you have long, curly noodles. It’s fun and easy!
Next, you need to salt and drain the noodles. Place the spiralized zucchini in a colander. Sprinkle a little salt over the noodles. Let them sit for 10-15 minutes. This helps to draw out excess moisture. You want your noodles to stay firm and not soggy.
Making Vegan Pesto
While the zucchini drains, let’s make the vegan pesto. In a food processor, add one cup of fresh basil leaves, half a cup of raw cashews, and two cloves of minced garlic. Also, add two tablespoons of nutritional yeast and two tablespoons of lemon juice.
Pulse the mixture until it looks coarse. This step gives your pesto a nice texture. Now, while the processor is running, slowly drizzle in a quarter cup of extra virgin olive oil. Keep blending until it becomes creamy. If it’s too thick, add a tablespoon of water to get your desired consistency. Finally, add salt and pepper to taste.
Combining and Serving
Once the zucchini noodles are ready, gently pat them dry with a paper towel. This step removes any remaining moisture. Then, take a large mixing bowl and toss the noodles with your fresh vegan pesto. Make sure every noodle gets coated well.
Now for the fun part! Serve the noodles right away. Garnish with halved cherry tomatoes and toasted pine nuts. This adds color and crunch to your dish. Enjoy your flavorful and fresh vegan pesto zucchini noodles!
Tips & Tricks
Cooking Tips
To keep your zucchini noodles from being soggy, start by salting them. After spiralizing, place them in a colander. Lightly sprinkle salt over the noodles. Let them sit for about 10-15 minutes. This will draw out excess moisture. After they drain, gently pat them dry with a paper towel. This step makes a big difference in texture.
If your pesto is too thick, you can easily adjust it. While blending, drizzle in water little by little until it reaches your desired thickness. This will help make it creamy and spreadable. Remember, the right texture makes your dish more enjoyable!
Serving Suggestions
For the best experience, pair your vegan pesto zucchini noodles with other vegan dishes. A fresh salad or grilled veggies work well. You can also serve them with a light soup for a complete meal.
Garnishing your noodles adds flavor and color. Use halved cherry tomatoes for a sweet burst. Toasted pine nuts bring a nice crunch. These small touches elevate your dish and make it more appealing. Enjoy the fresh flavors!
Pro Tips
- Choose Firm Zucchini: Look for zucchini that are firm and have a smooth skin to ensure your noodles have the right texture and flavor.
- Soak Cashews: If you have time, soak the raw cashews for a couple of hours or overnight to make your pesto even creamier.
- Customize Your Pesto: Feel free to experiment by adding other herbs like parsley or spinach to your pesto for a unique twist.
- Serve Fresh: Zucchini noodles are best served immediately after tossing with pesto to prevent them from becoming soggy.
Variations
Ingredient Swaps
You can switch up the cashews if you want. Try using sunflower seeds or almonds instead. Each nut gives a different taste and texture. If you have a nut allergy, use pumpkin seeds for a great option.
For the herbs in your pesto, basil is classic, but you can be creative! Use spinach, arugula, or even cilantro. Each herb will change the flavor, making it unique to your taste.
Spice It Up
Want some heat? Add crushed red pepper flakes to your pesto. Start with a small amount. You can always add more if you like it spicier. This little change makes the dish pop with flavor.
Another fun idea is tossing the zucchini noodles with roasted vegetables. Mix in bell peppers, cherry tomatoes, or even asparagus. Roasting brings out their sweetness and makes the dish more filling.
Seasonal Adaptations
Change the recipe based on the season. In summer, use fresh tomatoes or zucchini from your garden. In fall, add roasted butternut squash. Each season offers fresh ingredients to enjoy.
You can also use local produce for a fresher taste. Check your farmer’s market for what's in season. This not only supports local farms but also makes your dish taste even better!
Storage Info
Refrigeration Recommendations
To keep your Vegan Pesto Zucchini Noodles fresh, store the uncombined ingredients separately. This helps maintain flavor and texture. For the zucchini noodles, wrap them in a paper towel and place them in an airtight container. This method prevents excess moisture, keeping them crisp.
For the vegan pesto, transfer it to a jar or container. Cover the top with a thin layer of olive oil. This helps reduce oxidation and keeps the pesto vibrant. Properly stored, zucchini noodles can last up to 2 days in the fridge. Pesto can stay fresh for about a week.
If you have leftovers, toss the noodles with any remaining pesto. Store them together in an airtight container. However, it’s best to eat them within 1-2 days for the best taste. If they sit too long, the noodles may become soggy.
Freezing Instructions
You can freeze both the zucchini noodles and the pesto for longer storage. For zucchini noodles, spread them in a single layer on a baking sheet. Freeze them for about 1-2 hours until firm. Once frozen, transfer them to a freezer bag. This method keeps them from clumping together.
For the pesto, pour it into an ice cube tray. Freeze until solid, then pop the cubes into a freezer bag. This way, you can take out just what you need later!
To thaw, place the zucchini noodles in the fridge overnight. For the pesto, you can thaw it in the fridge or microwave it for quick use. Avoid using high heat, as this may affect the flavor. Enjoy your tasty Vegan Pesto Zucchini Noodles any time!
FAQs
Common Questions
What can I substitute for nutritional yeast? You can use ground almonds or hemp seeds. These add a nutty flavor. You might also try vegan Parmesan cheese.
Can I use bottled pesto instead? Yes, you can use bottled pesto. Make sure it is vegan. Check the label for cheese.
How long do zucchini noodles last in the fridge? Zucchini noodles are best eaten fresh. They last about 2 to 3 days in the fridge. Store them in an airtight container.
Are zucchini noodles low in carbohydrates? Yes, zucchini noodles are low in carbs. They are a great choice for those watching carbs. They also provide fiber and vitamins.
Recipe Troubleshooting
What to do if the pesto is too salty? If the pesto is too salty, add a bit of lemon juice. This can balance the saltiness. Adding more cashews can help, too.
How to avoid watery noodles? To avoid watery noodles, salt them before cooking. Let them sit to draw out moisture. Pat them dry before mixing with pesto.
This blog post covered a fun and healthy recipe for zucchini noodles with vegan pesto. We explored the key ingredients, from zucchini to cashews, and their health benefits. I shared step-by-step instructions for preparing the dish, plus cooking tips to ensure the best taste. You can also try various ingredient swaps to match your taste.
Enjoy making this dish and adapt it to your liking. Eating well can be easy and tasty!
