There’s something about noodles that makes them universally loved—perhaps it’s their versatility or just the sheer fun of twirling them on your fork. But what if you could enjoy a plateful of “noodles” like these Zucchini Noodles with pesto and Tomatoes without the carbs and with added nutritional benefits?
While whole grain carbs are excellent to eat on a whole food, plant-based diet, it’s great to find other ways to eat more veggies. Enter Veggie Noodles.
For an in-depth look at zucchini noodles and how to make them, read my article, How to Make Veggie Noodles.
Today, I’m offering an incredibly delicious yet healthy recipe—Oil-Free Pesto Zucchini Noodles with Cherry Tomatoes. This dish is perfect for anyone looking to transition to a plant-based diet or simply wanting to incorporate more veggies into their meals.
Why Veggie Noodles?
Using zucchini to make noodles (or “zoodles” as they’re affectionately known) offers several advantages:
- Low in Calories and Carbs: Zucchini noodles are significantly lower in calories and carbohydrates than traditional pasta.
- Nutrient-Rich: Zucchinis are a good source of various nutrients like Vitamin C, Vitamin A, and potassium.
- Quick to Prepare: Unlike traditional pasta that needs to be boiled, zoodles can be ready in minutes.
- Easily Absorbed Flavors: Zucchini has a mild flavor, making it a perfect canvas for robust flavors like our oil-free pesto.
Equipment Needed
Making zucchini noodles is a breeze, especially with the right equipment. A spiralizer is the most efficient tool for this. I recommend the Oxo Brand. It has three blades and is Amazon’s choice. However, if you don’t have one, a julienne peeler or even a standard vegetable peeler can work, although it might be a bit time-consuming.
Oil-Free Pesto is Tasty
Pesto is typically made with olive oil, but since eating oil is not recommended on a whole food, plant-based diet, this recipe is the perfect answer. Now if you’re wondering why eating oils is not recommended, they’re vegan, after all, check out my article that discusses this recommendation. The cool thing is that this recipe is just as tasty!
It’s still made with lemon, a few pine nuts, and basil, of course, but miso is used for flavor and water for thinning instead of oil.
Ingredients You’ll Need
For the oil-free pesto, you’ll need:
- 2 cups fresh basil leaves, packed
- 3 cloves garlic
- 2 tablespoons light miso
- 1/4 cup nutritional yeast
- juice of 1 lemon
- 2 tablespoons pine nuts
- 2-4 tablespoons water
- salt and pepper to taste (taste first since the miso is salty)
For the Zucchini Noodles:
- 4 small to medium-sized zucchinis, spiralized
- 1 teaspoon salt (to remove the liquid from the zucchini)
For the Toppings:
- 1 1/2 cups cherry tomatoes, halved
- a handful of fresh basil leaves, torn
How to Make Zucchini Noodles with Pesto
For the Oil-Free Pesto:
-
In a food processor, combine the fresh basil leaves, garlic, miso, nutritional yeast, and lemon juice. Pulse a few times to roughly chop the ingredients.
-
Add water gradually while the food processor is running until the desired consistency. The mixture should be smooth but not too watery.
-
Season with salt and pepper to taste. Set aside.
For the Zucchini Noodles:
-
Spiralize the zucchini to create zucchini noodles (zoodles).
-
Place the zoodles in a colander and toss with 1 tablespoon of salt. Let sit for about 20-30 minutes. This will help to draw out excess moisture from the zucchini.
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After 20-30 minutes, rinse the zoodles thoroughly under cold water to remove the salt. Gently pat them dry with a towel.
Assembling the Dish:
- In a large bowl, combine the zoodles, tomatoes, and the oil-free pesto. Toss well to coat the zoodles evenly.
- Divide the pesto zoodles among four serving plates.
- Scatter the torn fresh basil leaves over the top of each serving.
Serving Zucchini Noodles with Pesto
This dish is incredibly versatile. Serve it as a main course for lunch or dinner, or even as a side dish at a summer BBQ. The vibrant colors and fresh flavors make it visually appealing, and it’s sure to be a hit with guests.
And, while the zoodles are delightful on their own, they also pair well with a light soup, a side of whole-grain bread, or a simple green salad. You can also top them with some grilled tofu or tempeh for added protein.
Zucchini Noodles with Pesto and Cherry Tomatoes
Equipment
- Spiralizer (optional)
Ingredients
For the Oil-Free Pesto:
- 2 cups fresh basil leaves packed
- 3 cloves garlic
- 2 tablespoons light miso
- 1/4 cup nutritional yeast
- Juice of 1 lemon
- 2 tablespoons pine nuts
- 2-4 tablespoons water or as needed
- salt and pepper to taste (taste first since the miso is salty)
For the Zucchini Noodles:
- 4 medium-sized zucchini spiralized
- 1 teaspoon salt for salting zucchini
Toppings:
- 1 1/2 cups cherry tomatoes halved
- handful of fresh basil leaves torn
Instructions
For the Oil-Free Pesto:
- In a food processor, combine the fresh basil leaves, garlic, miso, nutritional yeast and lemon juice. Pulse a few times to roughly chop the ingredients.
- Add water gradually while the food processor is running until desired consistency. The mixture should be smooth but not too watery.
- Season with salt and pepper to taste. Set aside.
For the Zucchini Noodles:
- Spiralize the zucchini to create zucchini noodles (zoodles).
- Place the zoodles in a colander and toss with 1 tablespoon of salt. Let sit for about 20-30 minutes. This will help to draw out excess moisture from the zucchini.
- After 20-30 minutes, rinse the zoodles thoroughly under cold water to remove the salt. Gently pat them dry with a towel.
Assembling the Dish:
- In a large bowl, combine the zoodles, tomatoes and the oil-free pesto. Toss well to coat the zoodles evenly.
- Divide the pesto zoodles among four serving plates.
- Scatter the torn fresh basil leaves over the top of each serving.
Notes
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