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 noodles tossed in a creamy, herbaceous cashew pesto, accented by protein-packed chickpeas, firm tofu, and edamame. Each bite brings a fresh burst of basil and garlic with a tang of lemon, making this dish both satisfying and nutritious.

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NUTRITION

582kcal
Protein
31.8g
Fat
30.3g
Carbs
50.5g

SERVINGS

1 serving

INGREDIENTS

2 medium Zucchini (spiralized)

1/4 cup Raw Cashews

1 cup Fresh Basil Leaves

1 clove Garlic

1 tbsp Lemon Juice

1/2 cup Chickpeas

100g Firm Tofu

1/2 cup Shelled Edamame

1 tsp Olive Oil

Salt and Pepper to taste

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PREPARATION

  • 1

    Using a spiralizer, transform the zucchini into noodles and set aside.

  • 2

    In a food processor, combine raw cashews, fresh basil leaves, garlic, lemon juice, olive oil, salt, and pepper. Blend until a smooth, creamy pesto forms. If needed, add a little water to reach the desired consistency.

  • 3

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

  • 4

    Gently fold in the chickpeas, diced firm tofu, and shelled edamame for added protein and texture.

  • 5

    Season with additional salt and pepper if desired and serve immediately, either room temperature or slightly chilled.

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 noodles tossed in a creamy, herbaceous cashew pesto, accented by protein-packed chickpeas, firm tofu, and edamame. Each bite brings a fresh burst of basil and garlic with a tang of lemon, making this dish both satisfying and nutritious.

NUTRITION

582kcal
Protein
31.8g
Fat
30.3g
Carbs
50.5g

SERVINGS

1 serving

INGREDIENTS

2 medium Zucchini (spiralized)

1/4 cup Raw Cashews

1 cup Fresh Basil Leaves

1 clove Garlic

1 tbsp Lemon Juice

1/2 cup Chickpeas

100g Firm Tofu

1/2 cup Shelled Edamame

1 tsp Olive Oil

Salt and Pepper to taste

PREPARATION

  • 1

    Using a spiralizer, transform the zucchini into noodles and set aside.

  • 2

    In a food processor, combine raw cashews, fresh basil leaves, garlic, lemon juice, olive oil, salt, and pepper. Blend until a smooth, creamy pesto forms. If needed, add a little water to reach the desired consistency.

  • 3

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

  • 4

    Gently fold in the chickpeas, diced firm tofu, and shelled edamame for added protein and texture.

  • 5

    Season with additional salt and pepper if desired and serve immediately, either room temperature or slightly chilled.