Craving a great Italian dish with far fewer carbs and calories? Try this completely Vegan Pesto Zucchini Pasta. This incredibly rich pasta will dazzle your taste buds. If you want to make this dish Raw as well as vegan, simply skip the sauteing step.
Rated 5.0 stars by 1 users
Dinner
1
15 minutes
5 minutes
2 Whole Zucchini
2 Cups Fresh Basil
1/4 Cup Pine Nuts
1/4 Cup Nutritional Yeast
1/3 Cup Sciabica's Garlic Extra Virgin Olive Oil
2 Tbsp Sciabica's Lemon Extra Virgin Olive Oil
2 Tbsp Lemon Juice
1/3 Tsp Sea Salt
1/3 Tsp Black Pepper
In a food processor, add Sciabica's Garlic EVOO, Pine Nuts, and Pepper. Process until smooth.
Add nutritional yeast, salt, basil and lemon juice. Process to combine.
Set the pesto aside until you're ready to combine with zucchini noodles.
Cut the ends off of your zucchini and spiralize. I recommend tearing the noodles into smaller pieces as you go, otherwise you'll end up with a "Lady and the Tramp" situation on your hands when you try to eat your pasta!
Saute zoodles in a non-stick pan with Sciabica's Lemon EVOO until browned.
In a bowl, combine with pesto and zoodles, or plate zoodles and garnish with pesto.
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