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

Savor the vibrant flavors of this creative twist on zucchini noodles, tossed in a silky, cashew-based pesto enriched with bright basil, tangy lemon, and a hint of garlic. Enhanced with protein-packed tofu, edamame, and chickpeas, this dish offers a satisfying blend of textures and wholesome ingredients perfect for a fulfilling meal any time of day.

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NUTRITION

542kcal
Protein
34.1g
Fat
29.4g
Carbs
41.6g

SERVINGS

1 serving

INGREDIENTS

2 medium Zucchini

1/4 cup Raw Cashews

1 cup Fresh Basil

1 Garlic clove

1 tbsp Lemon Juice

1 tsp Extra Virgin Olive Oil

150g Firm Tofu

1/2 cup Shelled Edamame

1/3 cup Chickpeas

Salt and Pepper to taste

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PREPARATION

  • 1

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

  • 2

    In a high-speed blender or food processor, combine the raw cashews, fresh basil, garlic, lemon juice, olive oil, a pinch of salt, and pepper. Blend until smooth, adding a splash of water if needed to achieve a creamy consistency.

  • 3

    Lightly pan-fry the firm tofu (cut into cubes) over medium heat until golden on all sides, about 5-7 minutes. Season lightly with salt and pepper.

  • 4

    In a separate small pan, warm the shelled edamame and chickpeas just until heated through.

  • 5

    Toss the zucchini noodles with the cashew pesto until evenly coated. Gently fold in the tofu, edamame, and chickpeas.

  • 6

    Taste and adjust seasoning as needed before serving. Enjoy immediately for a fresh, vibrant meal that balances creaminess and crunch.

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

Savor the vibrant flavors of this creative twist on zucchini noodles, tossed in a silky, cashew-based pesto enriched with bright basil, tangy lemon, and a hint of garlic. Enhanced with protein-packed tofu, edamame, and chickpeas, this dish offers a satisfying blend of textures and wholesome ingredients perfect for a fulfilling meal any time of day.

NUTRITION

542kcal
Protein
34.1g
Fat
29.4g
Carbs
41.6g

SERVINGS

1 serving

INGREDIENTS

2 medium Zucchini

1/4 cup Raw Cashews

1 cup Fresh Basil

1 Garlic clove

1 tbsp Lemon Juice

1 tsp Extra Virgin Olive Oil

150g Firm Tofu

1/2 cup Shelled Edamame

1/3 cup Chickpeas

Salt and Pepper to taste

PREPARATION

  • 1

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

  • 2

    In a high-speed blender or food processor, combine the raw cashews, fresh basil, garlic, lemon juice, olive oil, a pinch of salt, and pepper. Blend until smooth, adding a splash of water if needed to achieve a creamy consistency.

  • 3

    Lightly pan-fry the firm tofu (cut into cubes) over medium heat until golden on all sides, about 5-7 minutes. Season lightly with salt and pepper.

  • 4

    In a separate small pan, warm the shelled edamame and chickpeas just until heated through.

  • 5

    Toss the zucchini noodles with the cashew pesto until evenly coated. Gently fold in the tofu, edamame, and chickpeas.

  • 6

    Taste and adjust seasoning as needed before serving. Enjoy immediately for a fresh, vibrant meal that balances creaminess and crunch.