Zoodles with Creamy Pesto Sauce


By the Gracious Vegan

Spiralizing is fun! Zucchini “noodles” cook quickly, making for a fast dinner. Pair it with a no-oil pesto and you’ve got a delicious, satisfying, healthy dish that’s light on calories. If you don’t have a spiralizer, use a small julienne blade on a mandoline slicer or other gadget. Grating isn’t a good choice because the zucchini gets too mushy.

Makes: 4 servings

Creamy pesto sauce. Blend these together in a small (mini) food processor or with an immersion blender in a relatively small container. If you double the recipe, a larger food processor or blender will work. Add additional water if you need it. 

  • One small/medium avocado, peeled

  • 2 cloves garlic, cut into a few pieces each

  • 1.5 cups (packed) basil leaves (about 2 ounces)

  • 1/3 cup walnuts

  • 3 Tablespoons water

  • 1/2 Tablespoon lemon juice

  • 1 teaspoon nutritional yeast

  • 1 teaspoon miso

  • 1/2 teaspoon salt

Zoodles. Trim the ends of the zucchini and spiralize them according to your spiralizer’s instructions. If you end up with very long strands, cut them to shorter lengths. 

  • 2 pounds zucchini

Heat a large skillet or Dutch oven on the stove to medium-high. Add ¼ cup water, the spiralized zucchini, and a bit of salt (to taste). Cook, stirring regularly, for 7-10 minutes, until the zucchini reaches your preferred texture. (You could cook them in a large glass bowl in the microwave if you prefer.)

Stir in the creamy pesto sauce, heat it briefly, and serve immediately. 

Timing: Hands-on time: 35 minutes; total time: 35 minutes

Nutrition: whole-food unprocessed; WFPBNO

Nutritional information per serving: 165 calories, 12g fat, 1g sat. fat, 14g carbs, 378mg sodium, 6mg fiber5g protein 


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