YOUR SOLIN GENERATED RECIPE
Creamy Cashew Pesto Zucchini Noodles
A vibrant and refreshing twist on traditional pesto pasta, this dish features spiralized zucchini noodles enveloped in a creamy cashew-basil sauce accented by nutritional yeast and a hint of lemon. Finished with tender chickpeas and juicy cherry tomatoes, it’s a nutrient-packed meal with a delightful balance of creaminess, freshness, and a touch of tang.
INGREDIENTS
2 medium Zucchinis (spiralized)
1/3 cup Raw Cashews
1 cup packed Fresh Basil Leaves
1 Garlic Clove
1 tbsp Lemon Juice
1 tbsp Olive Oil
2 tbsp Nutritional Yeast
3/4 cup Chickpeas (drained)
1/2 cup Cherry Tomatoes (halved)
Salt and Black Pepper to taste
PREPARATION
Spiralize the zucchinis to create noodles and set aside in a large bowl.
In a high-speed blender, combine the raw cashews, fresh basil leaves, garlic, lemon juice, olive oil, and nutritional yeast. Blend until smooth, adding a small amount of water if needed to achieve a creamy consistency.
Season the cashew pesto with salt and black pepper to taste.
Toss the zucchini noodles with the cashew pesto until evenly coated.
Gently fold in the chickpeas and halved cherry tomatoes for extra texture and protein.
Serve immediately, garnished with an extra drizzle of olive oil or a sprinkle of nutritional yeast if desired.