Zucchini Noodles with Creamy Vegan Pesto

This is an example of a meal that Solin would create to include in your personalized meal plan.

Zucchini Noodles with Creamy Vegan Pesto

YOUR SOLIN GENERATED RECIPE

Zucchini Noodles with Creamy Vegan Pesto

Enjoy this vibrant, nourishing dish featuring spiralized zucchini tossed with a rich, creamy vegan pesto. The bright basil, tangy lemon, and roasted garlic meld with a blend of cashews, nutritional yeast, and a touch of olive oil, while hearty chickpeas and tofu add a satisfying protein boost. This dish is both fresh and satisfying, perfect for a wholesome meal any time of day.

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NUTRITION

579kcal
Protein
34.9g
Fat
31.9g
Carbs
45.9g

SERVINGS

1 serving

INGREDIENTS

2 medium Zucchini (spiralized)

1/2 cup cooked Chickpeas

2 tbsp Raw Cashews

4 oz Extra Firm Tofu

1 cup Fresh Basil

3 tbsp Nutritional Yeast

1 tbsp Olive Oil

1 clove Garlic

1 tbsp Lemon Juice

Salt and Pepper to taste

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PREPARATION

  • 1

    Spiralize the zucchinis to create noodles and set aside.

  • 2

    In a food processor, combine fresh basil, raw cashews, nutritional yeast, garlic, lemon juice, and olive oil. Blend until smooth, adding a splash of water if necessary to achieve a creamy consistency.

  • 3

    Season the pesto with salt and pepper to taste.

  • 4

    Coarsely blend the extra firm tofu and rinse the cooked chickpeas, then lightly toss them with a pinch of salt and pepper.

  • 5

    In a large bowl, gently toss the zucchini noodles with the chickpeas and tofu.

  • 6

    Pour the creamy vegan pesto over the noodles and mix until everything is evenly coated.

  • 7

    Serve immediately and enjoy this vibrant, protein-packed meal.

Zucchini Noodles with Creamy Vegan Pesto

This is an example of a meal that Solin would create to include in your personalized meal plan.

Zucchini Noodles with Creamy Vegan Pesto

YOUR SOLIN GENERATED RECIPE

Zucchini Noodles with Creamy Vegan Pesto

Enjoy this vibrant, nourishing dish featuring spiralized zucchini tossed with a rich, creamy vegan pesto. The bright basil, tangy lemon, and roasted garlic meld with a blend of cashews, nutritional yeast, and a touch of olive oil, while hearty chickpeas and tofu add a satisfying protein boost. This dish is both fresh and satisfying, perfect for a wholesome meal any time of day.

NUTRITION

579kcal
Protein
34.9g
Fat
31.9g
Carbs
45.9g

SERVINGS

1 serving

INGREDIENTS

2 medium Zucchini (spiralized)

1/2 cup cooked Chickpeas

2 tbsp Raw Cashews

4 oz Extra Firm Tofu

1 cup Fresh Basil

3 tbsp Nutritional Yeast

1 tbsp Olive Oil

1 clove Garlic

1 tbsp Lemon Juice

Salt and Pepper to taste

PREPARATION

  • 1

    Spiralize the zucchinis to create noodles and set aside.

  • 2

    In a food processor, combine fresh basil, raw cashews, nutritional yeast, garlic, lemon juice, and olive oil. Blend until smooth, adding a splash of water if necessary to achieve a creamy consistency.

  • 3

    Season the pesto with salt and pepper to taste.

  • 4

    Coarsely blend the extra firm tofu and rinse the cooked chickpeas, then lightly toss them with a pinch of salt and pepper.

  • 5

    In a large bowl, gently toss the zucchini noodles with the chickpeas and tofu.

  • 6

    Pour the creamy vegan pesto over the noodles and mix until everything is evenly coated.

  • 7

    Serve immediately and enjoy this vibrant, protein-packed meal.