Zucchini noodles with pesto
Zucchini noodles with pesto, from above
VegVeganUnited States

Zucchini noodles with pesto

Spiralised zucchini, vegan basil pesto, crispy chickpeas. Summer in a twirl.

25 minTime
12 gProtein each
mildSpice
Pasta's garden cousin2 chapters · 1 min read

Make it your way

Grandma's wayZoodles, vegan pesto, crispy chickpeas.
The original
313kcalsame
12 gproteinsame
9 gfibresame
25minutessame

Zucchini noodles with pesto.

Per serving, worked out from the ingredient table.

Ingredients

4 servings
Zucchini (courgette, baby marrow)4 medium, spiralised
Basil leaves2 big handfuls
Walnuts⅓ cup
Nutritional yeast1 tbsp
Garlic2 cloves
Olive oil3 tbsp
Lemon juice1 tbsp
Tomatoa punnet of cherry tomatoes, halved
Chickpeas, boiled1½ cups cooked, patted dry
Paprika½ tsp
Dried red chillia pinch of flakes
Saltto taste

Method

4 steps
  1. 1Toss the chickpeas with a spoon of oil, paprika and salt and roast or air fry at 200°C until crisp.
  2. 2Blend basil, walnuts, nutritional yeast, garlic, lemon, salt and the rest of the oil into a pesto.
  3. 3Sprinkle the zucchini with salt, rest 5 minutes and pat dry. Warm in a hot pan for 1 to 2 minutes only.
  4. 4Toss with pesto and tomatoes, top with chickpeas and chilli flakes.
Serve it like this

Twirl into shallow bowls with tomatoes and chickpeas on top, drizzle a little olive oil and serve straight away.

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Make it a meal

What goes with Zucchini noodles with pesto: a bread or rice, a side, something to drink and something sweet.

Bread or rice Methi thepla40 min
Bread or rice Jeera rice30 min
On the side Greek salad15 min
On the side Air fryer broccoli15 min
A little snack Garlic bread20 min
A little snack Bruschetta al pomodoro15 min
To drink Pink lemonade15 min
Something sweet Black bean brownies40 min
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