Pesto Zoodles

These pesto zoodles are less of a recipe and more dinner inspiration. Even though it’s a very simple recipe, it is my go to at least once a week, adaptable to whatever’s in your fridge and a great excuse to make my easy creamy vegan pesto!

This is also the meal I resort to when I have to cook for my friends and family because I know that everyone will like it. PLUS it’s super healthy! Feel free to swap in and out veggies as you please, I often add eggplant, sweet pepper, squash or sweet potato and fresh greens (arugula is great).

Zoodles:

If you’ve never heard of zoodles before they are exactly what they sound like; noodles made out of zucchini. I find it easiest to make them with a Spiralizer. These can be found at any kitchen store for as cheap as $10, or ordered online (the one I just linked is $3.68). I also use mine to spiralize carrots and cucumbers on salad!

If you make this, I’d love to see your #zoodle creations. Leave a comment or tag @PlentyFullVegan on Instagram.

Pesto Zoodles

 

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Cook time

10 mins

Total time

10 mins

 

Delicious and healthy dinner in 10 minutes

Serves: 1 Serving

Ingredients

• 2 Tbsp Pesto
• 1 Zucchini
• ½ Cup Frozen Broccoli (approx. 1 handful)
• ¼ Cup Cherry Tomatoes
• 2-3 White Mushrooms
• ¼ Cup Frozen Edamame
• Garnish: Fresh basil (or other herbs), Nutritional Yeast, Hemp or Crushed Cashews

Instructions

1. Heat water or high heat oil in a medium sized skillet, add the frozen broccoli.
2. While the broccoli is thawing chop the tomatoes and mushrooms and add them to the pan.
3. Next spiralize the zucchini using a spiralizer. If you do not own one of these, make noodles with a vegetable peeler or slice thinly with a mandolin.
4. Wrap the zucchini noodles in paper towel and press out the moisture. You might have to do this a couple times. This is very important, otherwise the zoodles will become soggy and leave a pool of water at the bottom of your bowl.
5. Add zoodles to the pan with the pesto and edamame and mix.
6. Let the mixture cook for 1-2 minutes.
7. Voila, dinner in 10 minutes! Garnish with basil (or any fresh herbs you like), nutritional yeast and seeds.

Notes

You can also blend the nutritional yeast and seeds in a food processor to make parmesan cheese before garnishing your zoodles. However most week nights it's much easier to just do it the lazy way (which still tastes great)!

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