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 and creamy flavors of tender zucchini noodles enveloped in a silky cashew pesto sauce. Delicately enhanced with tofu and roasted chickpeas, this dish offers a light yet satisfying texture perfect for a nutritious lunch or dinner.

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NUTRITION

534kcal
Protein
33.9g
Fat
27.3g
Carbs
46.6g

SERVINGS

1 serving

INGREDIENTS

2 medium Zucchinis (approx. 300g total)

150g Firm Tofu

20g Cashews

1/4 cup Nutritional Yeast (approx. 15g)

1/2 cup Cooked Chickpeas (approx. 82g)

1/2 tbsp Olive Oil

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PREPARATION

  • 1

    Using a spiralizer, create zucchini noodles from the 2 medium zucchinis and set them aside.

  • 2

    Press the firm tofu gently to remove excess water, then cut it into small cubes.

  • 3

    In a blender or food processor, combine the cashews, nutritional yeast, a small handful of fresh basil leaves, 1 garlic clove, a squeeze of lemon juice, and the olive oil. Blend until smooth, adding a splash of water as needed to achieve a creamy, pesto-like consistency.

  • 4

    In a non-stick skillet over medium heat, briefly sauté the tofu cubes until they start to turn golden on the edges. Next, stir in the chickpeas and warm through for 2-3 minutes.

  • 5

    Toss the zucchini noodles with the prepared cashew pesto in a large bowl, then gently fold in the tofu and chickpea mixture, ensuring an even coating.

  • 6

    Season with salt and pepper to taste, garnish with extra fresh basil if desired, and serve immediately.

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 and creamy flavors of tender zucchini noodles enveloped in a silky cashew pesto sauce. Delicately enhanced with tofu and roasted chickpeas, this dish offers a light yet satisfying texture perfect for a nutritious lunch or dinner.

NUTRITION

534kcal
Protein
33.9g
Fat
27.3g
Carbs
46.6g

SERVINGS

1 serving

INGREDIENTS

2 medium Zucchinis (approx. 300g total)

150g Firm Tofu

20g Cashews

1/4 cup Nutritional Yeast (approx. 15g)

1/2 cup Cooked Chickpeas (approx. 82g)

1/2 tbsp Olive Oil

PREPARATION

  • 1

    Using a spiralizer, create zucchini noodles from the 2 medium zucchinis and set them aside.

  • 2

    Press the firm tofu gently to remove excess water, then cut it into small cubes.

  • 3

    In a blender or food processor, combine the cashews, nutritional yeast, a small handful of fresh basil leaves, 1 garlic clove, a squeeze of lemon juice, and the olive oil. Blend until smooth, adding a splash of water as needed to achieve a creamy, pesto-like consistency.

  • 4

    In a non-stick skillet over medium heat, briefly sauté the tofu cubes until they start to turn golden on the edges. Next, stir in the chickpeas and warm through for 2-3 minutes.

  • 5

    Toss the zucchini noodles with the prepared cashew pesto in a large bowl, then gently fold in the tofu and chickpea mixture, ensuring an even coating.

  • 6

    Season with salt and pepper to taste, garnish with extra fresh basil if desired, and serve immediately.