Creamy Cashew Pesto Zucchini Noodles

This is an example of a meal that Solin would create to include in your personalized meal plan.

Creamy Cashew Pesto Zucchini Noodles

YOUR SOLIN GENERATED RECIPE

Creamy Cashew Pesto Zucchini Noodles

Enjoy a vibrant bowl of spiralized zucchini tossed in a creamy cashew pesto, enriched with hearty chickpeas, firm tofu cubes, and bright edamame for an energizing and satisfying meal. This dish marries fresh basil, tangy lemon, and garlic into a silky sauce that elevates the natural crunch of zucchini noodles into a flavor-packed culinary delight.

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NUTRITION

569kcal
Protein
33.4g
Fat
28.4g
Carbs
51.5g

SERVINGS

1 serving

INGREDIENTS

2 medium Zucchinis (200g total)

0.25 cup Raw Cashews (35g)

0.5 cup Chickpeas (82g)

100g Firm Tofu

100g Shelled Edamame

1 cup Fresh Basil Leaves

1 Garlic Clove

1 tbsp Fresh Lemon Juice

0.25 tsp Salt

0.25 cup Water

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PREPARATION

  • 1

    Spiralize the zucchini to create noodles and set aside in a large bowl.

  • 2

    In a high-speed blender, combine raw cashews, fresh basil leaves, garlic clove, lemon juice, salt, and water. Blend until smooth and creamy, adjusting water as needed to reach desired consistency.

  • 3

    Toss the zucchini noodles with the cashew pesto until evenly coated.

  • 4

    Gently fold in chickpeas, small cubes of tofu, and edamame to distribute the protein-packed mix throughout the noodles.

  • 5

    Taste and adjust seasoning if necessary, then serve immediately or chill for a refreshing cold dish.

Creamy Cashew Pesto Zucchini Noodles

This is an example of a meal that Solin would create to include in your personalized meal plan.

Creamy Cashew Pesto Zucchini Noodles

YOUR SOLIN GENERATED RECIPE

Creamy Cashew Pesto Zucchini Noodles

Enjoy a vibrant bowl of spiralized zucchini tossed in a creamy cashew pesto, enriched with hearty chickpeas, firm tofu cubes, and bright edamame for an energizing and satisfying meal. This dish marries fresh basil, tangy lemon, and garlic into a silky sauce that elevates the natural crunch of zucchini noodles into a flavor-packed culinary delight.

NUTRITION

569kcal
Protein
33.4g
Fat
28.4g
Carbs
51.5g

SERVINGS

1 serving

INGREDIENTS

2 medium Zucchinis (200g total)

0.25 cup Raw Cashews (35g)

0.5 cup Chickpeas (82g)

100g Firm Tofu

100g Shelled Edamame

1 cup Fresh Basil Leaves

1 Garlic Clove

1 tbsp Fresh Lemon Juice

0.25 tsp Salt

0.25 cup Water

PREPARATION

  • 1

    Spiralize the zucchini to create noodles and set aside in a large bowl.

  • 2

    In a high-speed blender, combine raw cashews, fresh basil leaves, garlic clove, lemon juice, salt, and water. Blend until smooth and creamy, adjusting water as needed to reach desired consistency.

  • 3

    Toss the zucchini noodles with the cashew pesto until evenly coated.

  • 4

    Gently fold in chickpeas, small cubes of tofu, and edamame to distribute the protein-packed mix throughout the noodles.

  • 5

    Taste and adjust seasoning if necessary, then serve immediately or chill for a refreshing cold dish.