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

Delight in a vibrant, plant-powered plate featuring spiralized zucchini noodles tossed in a luxuriously creamy cashew pesto. A touch of lemon and garlic lends brightness while tender chickpeas and a boost of pea protein round out a dish that’s both satisfying and energizing.

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NUTRITION

498kcal
Protein
32.6g
Fat
20.3g
Carbs
51g

SERVINGS

1 serving

INGREDIENTS

2 medium Zucchini (300g)

1/4 cup Raw Cashews (30g)

1 cup Fresh Basil Leaves

1 Garlic Clove

1 tablespoon Lemon Juice

1 teaspoon Olive Oil

3/4 cup Cooked Chickpeas

1 scoop Pea Protein Powder (20g)

50 ml Filtered Water

Salt & Pepper to taste

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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, basil leaves, garlic, lemon juice, olive oil, pea protein powder, and water. Blend until smooth, adding a little extra water if needed to reach a creamy consistency.

  • 3

    Season the cashew pesto with salt and pepper to taste.

  • 4

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

  • 5

    Gently fold in the cooked chickpeas for added texture and protein.

  • 6

    Serve immediately, garnished with extra basil leaves or a drizzle of olive oil if desired.

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

Delight in a vibrant, plant-powered plate featuring spiralized zucchini noodles tossed in a luxuriously creamy cashew pesto. A touch of lemon and garlic lends brightness while tender chickpeas and a boost of pea protein round out a dish that’s both satisfying and energizing.

NUTRITION

498kcal
Protein
32.6g
Fat
20.3g
Carbs
51g

SERVINGS

1 serving

INGREDIENTS

2 medium Zucchini (300g)

1/4 cup Raw Cashews (30g)

1 cup Fresh Basil Leaves

1 Garlic Clove

1 tablespoon Lemon Juice

1 teaspoon Olive Oil

3/4 cup Cooked Chickpeas

1 scoop Pea Protein Powder (20g)

50 ml Filtered Water

Salt & Pepper to taste

PREPARATION

  • 1

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

  • 2

    In a high-speed blender, combine raw cashews, basil leaves, garlic, lemon juice, olive oil, pea protein powder, and water. Blend until smooth, adding a little extra water if needed to reach a creamy consistency.

  • 3

    Season the cashew pesto with salt and pepper to taste.

  • 4

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

  • 5

    Gently fold in the cooked chickpeas for added texture and protein.

  • 6

    Serve immediately, garnished with extra basil leaves or a drizzle of olive oil if desired.