Today I’m excited to share a guest post with you by Catherine Cockrill! She’s currently finishing up her dietetic internship with Virginia Tech (my internship alma mater), and she’s been working with me over the past few months, learning the ropes of blogging, food photography, and social media–and now publishing her own post.
She came up with this recipe especially for Veggie Quest: It’s gluten free, vegan, and 100% vegetables! It’s higher in fat with a creamy avocado pesto sauce, but you can easily get away with using half the avocado if you’re watching your fat intake. I can vouch that it’s delicious, and we had a blast cooking together and taking the photos. I’ll let her take it from here!
Zucchini needs no introduction these long summer days. Gardens are overflowing with this veg and summer squash recipes are filling up my Pinterest feed. I’ve previously shared my Zucchini Noodle Lasagna, my Crustless Vegetable Quiche with Zucchini, and more recently, a far more edgy way to use zucchini in this Berry Cauliflower and Zucchini Smoothie Bowl. Another zucchini recipe to add to the repertoire, this simple recipe for Vegan Zucchini Noodles with Pesto is quick and light and perfect for these hot summer days.
Looking for a simple low carb meal idea that can be whipped up in 15 minutes or less? Look no further. This Vegan Zucchini Noodles with Pesto Recipe is so easy to make and is packed full of wholesome nutritious ingredients. Serve it with my favourite Vegan Pesto with Hemp for a dairy-free, grain-free meal.
Vegan Zucchini Noodle Pesto Pasta
Prep time: 1 hour
Total time: 1 hour
Serves: 4
Ingredients:
Squash Pasta
- 1 pint cherry tomatoes, halved
- Italian seasoning to taste
- 3 medium zucchini
- 2 large carrots
Avocado Pesto Sauce
- 1.5 tsp. dried basil or 8-10 leaves fresh basil
- 1.25 tsp. dried garlic or 1 garlic clove, minced
- ¼ tsp. salt
- ¼ tsp. black pepper
- 1 cup unsweetened almond coconut milk (or other favorite nut milk).
- 1 ripe black avocado, chunked
- 3 (loose) cups raw spinach
Instructions:
Squash Pasta
- First, Wash produce and peel carrots.
- Second, Pre-heat oven to 350F and prepare a baking sheet with tinfoil and cooking spray.
- Next, Place tomato halves, cut side up, on the baking sheet. Sprinkle with Italian seasoning and place in oven. Cook for about 30 minutes, or until tomatoes are slightly wilted.
- Spiralize your zucchini into noodle like strands. Place zucchini noodles onto a plate for now.
- Take a peeler and peel long strands of carrots until you have peeled the entire carrot into long, thin carrot “noodles.”
Avocado Pesto Sauce
- Add all ingredients into blender and blend on high until well mixed and no chunks or leaves remain.
- Heat a non-stick skillet over medium-high heat and add all “noodles”. Add 2-3 Tbsp. water and cover. Let noodles steam until desired consistency, or about 12-15 minutes. Stir occasionally to keep cooking consistent.
To Plate Dish
- Serve out ¼ of the cooked zucchini noodles, top with ¼ of the roasted tomatoes, and pour desired amount of pesto sauce over top (you can warm the sauce lightly in a saucepan if desired but do not bring to a boil; the zucchini noodles should warm the sauce otherwise).
- Best enjoyed immediately!
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