Vegan Pesto Zoodles
CALORIES: 250
PREP: 10 minutes
COOK:
Zoodles are an incredible low-carb alternative to traditional noodles, and this vegan pesto version is the perfect light & fresh summer dinner option. The dish starts with a homemade pesto sauce that is made with loads of fresh basil and pine nuts! Pour the beautiful sauce over zucchini noodles and julienned summer squash and simply add tomatoes and more basil to finish everything off!
Ingredients
| 2 cups | fresh basil |
|---|---|
| 1/4 cup | pine nuts |
| 1 | garlic clove |
| 1 tsp | miso paste |
| 3 tbsp | nutritional yeast |
| 1/2 | lemon, juice |
| 1/4 cup | extra virgin olive oil |
| 4 | medium zucchini, julienned |
| 2 | summer squash, julienned |
| 1 cup | cherry tomatoes, halved |
Salt and pepper to taste |
Directions
In the bowl of a food processor, add the basil, pine nuts, garlic, miso paste, nutritional yeast, and lemon juice. Season with salt and pepper to taste. While blending, slowly drizzle in the olive oil until the mixture is smooth.
In a large bowl, toss together the zucchini noodles, summer squash, and the pesto.
Serve immediatley topped with the tomatoes.
| Per serving | |
|---|---|
| Calories (kcal) | 250 |
| Total Fat (g) | 20 |
| Sodium (mg) | 85 |
| Total Carbohydrate (g) | 15 |
| Dietary Fiber (g) | 5 |
| Total Sugars (g) | 8 |
| Protein (g) | 7 |
| Calcium (mg) | 95 |
| Iron (mg) | 2 |
| Potassium (mg) | 981 |
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