Site sponsored by Good Health Naturally

Vegan Zucchini Noodles with Pesto

A simple dish of Vegan Zucchini Noodles with Tomato, basil for a healthy and light dinner. Use any leftover pesto in salad dressings, wraps, or freeze to use later for another quick meal.

Prep Time10 minsCook Time5 minsTotal Time15 minsDifficultyBeginnerYields4 Servings
 4 Medium Zucchini
 1 tbsp Extra Virgin Olive Oil
 2 cups Cherry Tomatoes, halved
 1 Garlic Clove, minced
 1 tsp Thyme (dry, or 1 tbsp fresh)
 ¼ tsp Sea Salt
 ¼ tsp Black Pepper (ground)
To Serve:
 Vegan Pesto (see below)Fresh Basil (optional)
Vegan Pesto Recipe:
 1 cup Fresh Basil Leaves, packed
 1 tbsp Organic White Miso
 2 tbsp Hemp Seeds
 1 tbsp Apple Cider Vinegar, unpasteurized
 2 tbsp Extra Virgin Olive Oil
 1 Garlic Clove, roughly chopped
 A Pinch of Sea Salt
1

To prepare the zucchini noodles, start by slicing off the ends of the zucchini. Using a food spiralizer make the 'noodles' by twisting the entire zucchini through the device. Once you have spiralized all of the zucchini, use a knife to make one cut down the pile of noodles so you don't end up with extremely long noodles. Set aside.

2

Prepare the vegan pesto as per recipe instructions (above).

3

Heat a frying pan over medium heat and add the oil. Add the halved tomatoes, garlic, thyme, salt, and pepper. Let cook for about 3 minutes, stirring occasionally.

4

Add the zucchini noodles and vegan pesto to the frying pan and mix gently. There is no need to cook the noodles as this will result in excess water being released from the zucchini. Simply heat the noodles and pesto in the frying pan and gently mix all of the ingredients together. This should take only 1-2 minutes. Serve warm or cold.

Vegan Pesto Recipe:
5

Combine all pesto ingredients in a food processor or Vitamix and blend to combine. I puree mine for at least 30 seconds for a nice smooth consistency.

6

Taste and season with salt as necessary. Serve on the zucchini noodles.

7

Store in an airtight container in the fridge for up to a week. Cover the pesto with additional olive oil to prevent browning.

CategoryCuisine
Rating
Share

Ingredients

 4 Medium Zucchini
 1 tbsp Extra Virgin Olive Oil
 2 cups Cherry Tomatoes, halved
 1 Garlic Clove, minced
 1 tsp Thyme (dry, or 1 tbsp fresh)
 ¼ tsp Sea Salt
 ¼ tsp Black Pepper (ground)
To Serve:
 Vegan Pesto (see below)Fresh Basil (optional)
Vegan Pesto Recipe:
 1 cup Fresh Basil Leaves, packed
 1 tbsp Organic White Miso
 2 tbsp Hemp Seeds
 1 tbsp Apple Cider Vinegar, unpasteurized
 2 tbsp Extra Virgin Olive Oil
 1 Garlic Clove, roughly chopped
 A Pinch of Sea Salt

Directions

1

To prepare the zucchini noodles, start by slicing off the ends of the zucchini. Using a food spiralizer make the 'noodles' by twisting the entire zucchini through the device. Once you have spiralized all of the zucchini, use a knife to make one cut down the pile of noodles so you don't end up with extremely long noodles. Set aside.

2

Prepare the vegan pesto as per recipe instructions (above).

3

Heat a frying pan over medium heat and add the oil. Add the halved tomatoes, garlic, thyme, salt, and pepper. Let cook for about 3 minutes, stirring occasionally.

4

Add the zucchini noodles and vegan pesto to the frying pan and mix gently. There is no need to cook the noodles as this will result in excess water being released from the zucchini. Simply heat the noodles and pesto in the frying pan and gently mix all of the ingredients together. This should take only 1-2 minutes. Serve warm or cold.

Vegan Pesto Recipe:
5

Combine all pesto ingredients in a food processor or Vitamix and blend to combine. I puree mine for at least 30 seconds for a nice smooth consistency.

6

Taste and season with salt as necessary. Serve on the zucchini noodles.

7

Store in an airtight container in the fridge for up to a week. Cover the pesto with additional olive oil to prevent browning.

Vegan Zucchini Noodles with Pesto

Leave a Reply