Vegan Zucchini Noodles with Pesto Recipe
Are you looking for a delicious and healthy meal that’s quick to prepare? Look no further than this Vegan Zucchini Noodles with Pesto recipe! It’s not only packed with flavor but is also a fantastic low-carb and gluten-free alternative to traditional pasta. This dish is perfect for a light lunch or dinner and is sure to impress both vegans and non-vegans alike.
Ingredients:
1. 4 medium zucchinis
2. 2 cups fresh basil leaves
3. 1/2 cup pine nuts (or walnuts)
4. 1/4 cup nutritional yeast
5. 2 cloves garlic
6. 1/2 cup extra-virgin olive oil
7. Salt and pepper to taste
8. Cherry tomatoes (optional, for garnish)
Instructions:
1. Start by spiralizing the zucchinis. You can use a spiralizer or a vegetable peeler to create long, noodle-like strands. Place the zucchini noodles on a paper towel to absorb any excess moisture while you prepare the pesto.
2. To make the vegan pesto, combine the basil, pine nuts, nutritional yeast, garlic, salt, and pepper in a food processor. Pulse until the ingredients are finely chopped. Gradually add the olive oil while processing until the mixture is smooth and creamy. Taste and adjust the seasoning as needed.
3. In a large skillet, heat a small amount of olive oil over medium heat. Add the zucchini noodles and sauté for 2-3 minutes, just until they are tender yet still crisp. Be careful not to overcook them, as you want to maintain their texture.
4. Remove the skillet from heat and mix in the prepared pesto, ensuring all the zucchini noodles are well-coated.
5. Serve your Vegan Zucchini Noodles with Pesto warm, garnished with cherry tomatoes if desired.
This Vegan Zucchini Noodles with Pesto recipe is not only easy to make but also offers a burst of fresh flavors that will satisfy your taste buds. Plus, it’s an excellent way to enjoy more vegetables in your diet. Enjoy your meal and feel good knowing you’ve cooked a healthy, plant-based dish that’s sure to delight!
Ingredients:
4 medium zucchinis, 2 cups fresh basil leaves, 1/2 cup pine nuts (or walnuts), 1/4 cup nutritional yeast, 2 cloves garlic, 1/2 cup extra-virgin olive oil, salt, pepper, cherry tomatoes (optional)
Tags:
vegan, zucchini noodles, pesto, vegan recipe, pasta alternative, gluten-free, low-carb, healthy recipe, easy recipe, vegetarian, plant-based, summer recipe, zucchini, basil, pine nuts, nutritional yeast