Zoodles with creamy vegan pesto and roasted tomatoes make the perfect light lunch or side dish! Add white beans or diced chicken to make it a filling main!
It’s official guys. I am the last person on the planet to get a spiralizer. I held out for a long time, since our kitchen storage has now expanded to include the living room. The last thing I needed was another piece of equipment collecting dust next to my fondue pot. I even politely declined when my little brother said he was going to get me a spiralizer for my birthday last April (the rest of the spiralizer owning world is screaming “Whaaaat?! Are you insane??” right about now).
After slicing my finger open on my mandolin for the 347th time, I finally gave in. It was right before Christmas so I put in on my list and was gifted it for real from my very sweet little brother. Life has not been the same ever since.
Okay, it’s been exactly the same, but with more zoodles.
In case I am incorrect and am not the last person on the planet to get a spiralizer, and you in fact are, let me sell you on it. The spiralizer easily cuts your fruits and vegetables into long, curly, ribbons of “noodles.” I don’t know why, but they actually taste different, and better, when you cut them this way. The possibilities are endless. You can spiralize a cucumber and toss with an Asian style dressing and tofu cubes. You can spiralize sweet potatoes and use them as a base for a creamy pasta sauce. You can spiralize red onions, peppers and cabbage to make an extra pretty slaw. Seriously, just go ahead and google spiralizer recipes and loose the next 2 hours of your life to pinterest.
This dish is a pretty classic zoodle recipe. I decided to go for an extra creamy pesto sauce by adding soaked cashews. I love that it adds a little protein to the dish too! If you’re not eating it right away, be sure to pack your noodles and sauce separately, otherwise the salt from the dish will turn your beautiful zoodles into a watery mess.
- 3 medium zucchini, spiralized or julienned
- 4 medium tomatoes, cut into wedges
- 1 tablespoon extra virgin olive oil
- Hemp seeds, optional for garnish
- Creamy Vegan Pesto:
- 1 shallot, peeled
- 2 small garlic cloves
- ½ cup cashews, soaked in water overnight or in hot water for an hour
- 2 cups basil, packed
- ¼ cup nutritional yeast
- 2 tablespoons extra virgin olive
- ½ cup water
- Preheat oven to 300 degrees. Toss tomatoes with olive oil, season with salt and pepper and spread evenly on a large baking sheet. Roast 40 minutes until slightly shriveled and some of the juices are released. Remove and set aside.
- While tomatoes are roasting, make the pesto. Place the shallot and garlic in a food processor and pulse until finely minced. Add cashews, basil, nutritional yeast and olive oil. Blend until very finely chopped, scraping down sides as needed. Add water, season with salt and pepper and blend until creamy.
- Toss raw zucchini noodles with tomatoes and pesto and serve garnished with hemp seeds if desired.
More sauces that would be fabulous with zoodles: