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Vegan Zucchini Noodle Pesto Pasta

Catherine Cockrill
You'll want a spiralizer to make your own squash pasta, or you can buy spiralized zucchini at your local food market. However, I think spending $15 for a spiralizer is well worth the investment. Recipe adapted from C It Nutritionally.
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Total Time 1 hour
Course Side Dish
Servings 4
Calories 154 kcal

Equipment

1 Spiralizer

Ingredients
  

Squash Pasta

  • 3 medium zucchini
  • 2 large carrots
  • 1 pint cherry tomatoes halved
  • Italian seasoning to taste

Avocado Pesto Sauce

  • 1 cup unsweetened almond milk or other favorite plant milk
  • 1 avocado, chopped
  • 3 cups raw spinach loosely packed
  • 1½ tsp dried basil or 10 leaves fresh basil
  • 1¼ tsp granulated garlic or 1 clove garlic, minced
  • ¼ tsp salt
  • ¼ tsp black pepper

Instructions
 

Squash Pasta

  • Wash produce and peel carrots.
  • Pre-heat oven to 350F and prepare a baking sheet with tinfoil and cooking spray.
  • Place tomato halves, cut side up, on the baking sheet. Sprinkle with Italian seasoning and place in oven. Cook for about 30 minutes, or until tomatoes are slightly wilted.
  • Spiralize your zucchini into noodle-like strands. Set aside.
  • Take a peeler and peel long strands of carrots until you have peeled the entire carrot into long, thin carrot “noodles.” Add to zucchini.
  • Heat a non-stick skillet over medium-high heat and add all “noodles”. Add 2-3 Tbsp water and cover. Let noodles steam until desired consistency, or about 12-15 minutes. Stir occasionally to keep cooking consistent.

Avocado Pesto Sauce

  • Add all ingredients into blender and blend on high until well mixed and no chunks or leaves remain.

To Plate Dish

  • Serve out ¼ of the cooked zucchini noodles, top with ¼ of the roasted tomatoes, and pour desired amount of pesto sauce over top (you can warm the sauce lightly in a saucepan if desired but do not bring to a boil; the zucchini noodles should warm the sauce otherwise).
  • Best enjoyed immediately!

Nutrition

Serving: 1servingCalories: 154kcalCarbohydrates: 18gProtein: 5gFat: 9gSaturated Fat: 1gSodium: 295mgPotassium: 1.076mgFiber: 7gSugar: 8gVitamin C: 59mgCalcium: 158mgIron: 3mg
Keyword gluten free, vegan
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