10-Minute Zucchini Pasta with Vegan Cashew Basil Pesto

10-Minute Zucchini Pasta with Vegan Cashew Basil Pesto could be just the gluten free, dairy free, paleolithic, and lacto ovo vegetarian recipe you've been looking for. One serving contains 399 calories, 9g of protein, and 35g of fat. This recipe serves 2 and costs $2.55 per serving. This recipe is liked by 181 foodies and cooks. Head to the store and pick up raw cashews, nutritional yeast, lemon juice, and a few other things to make it today. It works best as a side dish, and is done in approximately 10 minutes. It is brought to you by The Fitchen. With a spoonacular score of 100%, this dish is outstanding. If you like this recipe, you might also like recipes such as Vegan Cashew Basil Pesto, 15 Minute Creamy Cashew Sun-Dried Tomato Basil Pappardelle Pasta, and Homemade Spinach Pasta with Basil-Parsley-Cashew Pesto.

Servings: 2

Preparation duration: 10 minutes

 

Ingredients:

½ teaspoon black pepper

2 cups of fresh basil

2-3 garlic cloves

2 tablespoons lemon juice

pinch of nutmeg

¼ cup + 2 tablespoons nutritional yeast

¼ cup + 3 tablespoons quality olive oil

¼ cup of raw cashews

2 large zucchinis

Equipment:

food processor

bowl

Cooking instruction summary:

In a food processor, add garlic cloves, 3 tablespoons olive oil, pepper, and cashews. Process until smooth.Add nutritional yeast and salt and process to combine.Add basil and ¼ cup olive oil and process again.Finally, add lemon juice and process until combined.Set the pesto aside until you're ready to combine with zucchini noodles.Chop about ½" off both ends of the 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!Once you've finished spiralizing, add zoodles to a large bowl and mix in the pesto until well-coated.Serve and enjoy!

 

Step by step:


1. In a food processor, add garlic cloves, 3 tablespoons olive oil, pepper, and cashews. Process until smooth.

2. Add nutritional yeast and salt and process to combine.

3. Add basil and ¼ cup olive oil and process again.Finally, add lemon juice and process until combined.Set the pesto aside until you're ready to combine with zucchini noodles.Chop about ½" off both ends of the 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!Once you've finished spiralizing, add zoodles to a large bowl and mix in the pesto until well-coated.

4. Serve and enjoy!


Nutrition Information:

Quickview
420k Calories
10g Protein
35g Total Fat
20g Carbs
100% Health Score
Limit These
Calories
420k
21%

Fat
35g
55%

  Saturated Fat
5g
34%

Carbohydrates
20g
7%

  Sugar
9g
11%

Cholesterol
0.0mg
0%

Sodium
30mg
1%

Get Enough Of These
Protein
10g
21%

Vitamin K
136µg
130%

Vitamin C
68mg
84%

Manganese
1mg
62%

Vitamin A
1916IU
38%

Vitamin B6
0.68mg
34%

Potassium
1166mg
33%

Copper
0.64mg
32%

Magnesium
124mg
31%

Vitamin E
4mg
31%

Folate
101µg
25%

Phosphorus
239mg
24%

Fiber
5g
23%

Iron
3mg
20%

Vitamin B2
0.34mg
20%

Vitamin B1
0.23mg
16%

Zinc
2mg
15%

Calcium
109mg
11%

Vitamin B3
1mg
9%

Vitamin B5
0.89mg
9%

Selenium
4µg
6%

covered percent of daily need
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Food Trivia

If improperly prepared, fugu, or puffer fish, can kill you since it contains a toxin 1,200 times deadlier than cyanide.

Food Joke

A man walked into the bar at a hotel that was hosting a convention of personal hygiene product salesmen. He sat down at a table with some of his fellow salesmen. Immediately one of the other salesmen says to him: "Hey Bill! We were just talking about you. Your territory sucks! Nobody was ever able to make a living in it before you. But now, you son-of-a-gun, you win the all-expense-paid trip to Vegas three years in a row, selling almost twice as much as anyone else in the whole Southwest region! How in the hell do you do it?" Bill replied, "Its easy! I take a big engraved silver bowl and fill it up with fresh dogcrap. Next I garnish it carefully with parsley sprigs, celery stalks, scallions, olives and thin-sliced red bell pepper rings. I take this to the airport and set it on a table on an elegantly embroidered white tablecloth. I serve samples on cocktail wafers to all who pass by. As soon as someone takes a bite they usually say 'Jesus Christ! This stuff tastes like CRAP!' I reply 'Yes sir! That's what it is! Would you care to buy a toothbrush?"

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