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Home » Entrées » Pesto Zoodles

Pesto Zoodles

September 29, 2017 by emmamcdonald 1 Comment

easy vegan pesto zoodles healthy

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!

easy vegan pesto zoodles healthy

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).

easy vegan pesto zoodles healthy

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
 
Save Print
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)!
3.5.3251
If you are just in a distracted internet spiral and not planning on cooking just yet, save this recipe for later by pinning the image below!

Easy vegan pesto zoodles

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    October 16, 2019 at 10:53 am

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Part-time blogger, full-time peanut butter enthusiast! Here you’ll find an abundance of colourful & nourishing salads, Instagram worthy smoothies, family friendly vegan entrées and desserts so healthy you could eat them for breakfast!
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