Vegan Recipe: Pesto Zucchini Noodles

Pesto Zucchini Noodles

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This recipe from Clean Food Dirty City is great as a side dish or light lunch.

Ingredients,  serves 1

1 – 2 zucchinis, spiralized
10 or so cherry or grape tomatoes, halfed
6 or so mushrooms, sliced

Basic vegan pesto:

1/4 cup cashews
1 garlic clove, minced
1 small container of basil (about a cup)
Olive oil
Sea salt


– Preheat the oven to 375 degrees F.

– In a baking pan, toss the tomatoes and mushrooms with a little olive oil and garlic salt. Stick in the oven.

– While the tomatoes and mushrooms are roasting (for about 10 to 15 mins), spiralize the zucchini and make the pesto. To make the pesto, first combine the nuts and garlic clove in the food processor. Then add the other ingredients and pulse until well combined. Start with about 1/4 cup of olive oil and a generous pinch of salt. Add more as needed.

– Heat a pan with a tiny bit of olive oil and toss the zucchini noodles in. Use tongs to gently spread them around, and toss every so often for a couple of minutes. Take the tomatoes and mushrooms out of the oven and toss them with the zucchini noodles and some of the pesto in the pan.


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