Vegan Zucchini Noodles with Pesto Sauce are a fresh, vibrant, and nourishing alternative to traditional pasta dishes. Light yet satisfying, this recipe features spiralized zucchini tossed in a fragrant, dairy-free pesto made with fresh herbs, nuts, garlic, and olive oil. It’s inspired by Italian flavors but reimagined for a modern, plant-based lifestyle. Perfect for warm days, quick lunches, or healthy dinners, this dish delivers bold flavor without heaviness.
What makes this recipe truly special is its balance: crisp zucchini noodles provide a refreshing bite, while the creamy vegan pesto adds richness and depth. It’s wholesome, naturally gluten-free, and incredibly easy to prepare.
Why I Love This Recipe
I love this recipe because it:
- Is light yet full of flavor
- Comes together in minutes
- Is completely plant-based and dairy-free
- Uses fresh, wholesome ingredients
- Leaves you feeling energized, not weighed down
It’s my go-to meal when I want something healthy, colorful, and comforting at the same time.
Why This Is a Must-Try Dish
- Perfect for vegans, vegetarians, and gluten-free diets
- Low in calories and high in nutrients
- Quick and beginner-friendly
- Refreshing alternative to heavy pasta dishes
- Easily customizable with vegetables and proteins
Preparation Time, Cooking Time & Servings
- Preparation Time: 15 minutes
- Cooking Time: 5 minutes
- Total Time: 20 minutes
- Servings: 2–3
Calories: ~230–260 calories per serving (approx.)
Course & Cuisine
- Course: Main Course / Light Dinner
- Cuisine: Italian-Inspired / Vegan
Ingredients
For the Zucchini Noodles
- 3 medium zucchini
- 1 tablespoon olive oil
- Salt, to taste
For the Vegan Pesto Sauce
- 2 cups fresh basil leaves
- ¼ cup pine nuts or cashews
- 2 cloves garlic
- 3 tablespoons nutritional yeast
- ¼ cup extra-virgin olive oil
- 1 tablespoon lemon juice
- Salt and black pepper, to taste
Optional Toppings
- Cherry tomatoes, halved
- Vegan parmesan or nutritional yeast
- Crushed red pepper flakes
Cooking Directions
- Spiralize zucchini into noodles
- Blend pesto ingredients
- Lightly sauté noodles
- Toss with pesto and serve
Step-by-Step Preparation Method
Step 1: Prepare the Zucchini Noodles
- Wash and trim the ends of the zucchini.
- Use a spiralizer to create zucchini noodles.
- Lightly salt the noodles and let sit for 5 minutes, then gently pat dry.
Step 2: Make the Vegan Pesto
- Add basil, nuts, garlic, nutritional yeast, lemon juice, salt, and pepper to a blender or food processor.
- Blend while slowly streaming in olive oil until smooth but slightly textured.
- Taste and adjust seasoning.
Step 3: Lightly Cook the Noodles
- Heat olive oil in a skillet over medium heat.
- Add zucchini noodles and sauté for 2–3 minutes until just tender.
- Do not overcook to avoid sogginess.
Step 4: Combine and Serve
- Remove noodles from heat.
- Toss with prepared vegan pesto until evenly coated.
- Serve immediately with desired toppings.
How to Serve
- Serve warm or at room temperature
- Top with cherry tomatoes for freshness
- Sprinkle with nutritional yeast or vegan parmesan
- Pair with a side salad or crusty vegan bread
Recipe Tips
- Pat zucchini dry to prevent excess moisture
- Do not overcook noodles—they soften quickly
- Use fresh basil for best flavor
- Adjust pesto thickness with water if needed
- Add lemon zest for extra brightness
Variations
- Avocado Pesto Zoodles: Add avocado for extra creaminess
- Spinach-Basil Pesto: Replace half the basil with spinach
- Nut-Free Pesto: Use sunflower seeds or pumpkin seeds
- Protein-Boosted: Add chickpeas or white beans
- Spicy Zoodles: Add jalapeño or extra chili flakes
Freezing and Storage
Storage
- Store leftovers in an airtight container in the refrigerator for up to 2 days
Freezing
- Zucchini noodles do not freeze well
- Pesto sauce alone can be frozen for up to 2 months
Special Equipment Needed
- Spiralizer or julienne peeler
- Blender or food processor
- Skillet
- Mixing spoon
Conclusion
Vegan Zucchini Noodles with Pesto Sauce are a beautiful celebration of fresh ingredients and simple cooking. Light, nourishing, and bursting with herbaceous flavor, this dish proves that healthy eating can be both satisfying and indulgent. Whether you’re embracing a plant-based lifestyle or just looking for a refreshing pasta alternative, this recipe is a must-make addition to your kitchen.
Vegan Zucchini Noodles with Pesto Sauce
Description
Vegan Zucchini Noodles with Pesto Sauce are a fresh, vibrant, and nourishing alternative to traditional pasta dishes. Light yet satisfying, this recipe features spiralized zucchini tossed in a fragrant, dairy-free pesto made with fresh herbs, nuts, garlic, and olive oil. It’s inspired by Italian flavors but reimagined for a modern, plant-based lifestyle. Perfect for warm days, quick lunches, or healthy dinners, this dish delivers bold flavor without heaviness.
Ingredients
For the Zucchini Noodles
For the Vegan Pesto Sauce
Optional Toppings
Instructions
-
Prepare the Zucchini Noodles : Wash and trim the ends of the zucchini. Use a spiralizer to create zucchini noodles. Lightly salt the noodles and let sit for 5 minutes, then gently pat dry.
-
Make the Vegan Pesto : Add basil, nuts, garlic, nutritional yeast, lemon juice, salt, and pepper to a blender or food processor. Blend while slowly streaming in olive oil until smooth but slightly textured. Taste and adjust seasoning.
-
Lightly Cook the Noodles : Heat olive oil in a skillet over medium heat. Add zucchini noodles and sauté for 2–3 minutes until just tender. Do not overcook to avoid sogginess.
-
Combine and Serve : Remove noodles from heat. Toss with prepared vegan pesto until evenly coated. Serve immediately with desired toppings.
