Creamy Pesto Zoodles

Best ever zoodles, made with zucchini noodles/spaghetti. If you’re looking for an easy zucchini pasta recipe, this one’s for you! 15 min, vegan, plant-based, nut free, dairy free, gluten free, paleo, keto, low carb.

Prep Time 15

Servings

Calories 204kcal

Author Buffy Ellen Gill

Ingredients

4 zucchini 600g
1 1/2 c small tomatoes quartered
2 c baby spinach
1/2 c black olives halved

Avocado, Basil & Moringa Pesto

1 c basil leaves
1 avocado
1/2 c water
2 tbsp lemon juice or flesh of 1 lemon
2 cloves garlic
1 tsp sea salt
1 tsp moringa optional

Topping

Cashew parmesan optional

Instructions

Spiralise zucchini using the thickest setting, or peel into sheets with a peeler then slice into strips (I absolutely love this Benriner Spiraliser here).
Blend pesto until smooth, then add to zucchini and baby spinach, stirring gently.
Finally add tomatoes and olives, reserving a few to top, and mix very gently until just combined.
Serve immediately topped with reserved tomatoes, olives, and cashew parmesan if desired.

Notes

Make it nut free: make the parmesan nut-free by using watermelon seeds or sunflower seeds instead of cashews - or just omit and top with nutritional yeast.
The avocado based pesto means this dish is served best on the day (to avoid the avo going brown).
If you don’t have moringa, you can omit it, or sub with 1/4 tsp of spirulina or chlorella (these have a stronger flavour so use less).
If tomatoes aren’t in season, you can sub them with snow peas, fresh/frozen peas, or lightly blanched green beans (for some crunch).
Baby spinach can also easily be substituted for rocket.
You can also make this with your fav spaghetti noodle if zucchini aren't in season or if you don't have a spiraliser (though you should totally get one here) - I like this spelt linguine, this edamame spaghetti, and these kelp noodles. Or try make it with kumara/sweet potato, or parsnip spiralised noodles! If using the former, just lightly steam/blanch them after spiralising before adding the sauce.
I recommend the Benriner Spiraliser (stocked in our store here) above all others for a few reasons. Firstly, it's traditional style and made in Japan. The Japanese were the first of us to get in the spiralising craze, and have been twirling and noodling everything from carrot to daikon for decades. The Benriner means that now you too can look like a pro! In fact, it's so pro that it's used by chefs in many Japanese restaurants where I've asked. In addition, it's got a really good construction and four different blades, so you can make thin vermicelli style noodles, right up to spaghetti and thick linguine. You're also welcome to drop more questions below, or to my email inbox should you have any!

Nutrition