YOUR SOLIN GENERATED RECIPE
Fresh Zucchini Noodles with Creamy Vegan Pesto
Savor a vibrant, nutrient-packed dish where spiralized zucchini meets a velvety vegan pesto. Creamy silken tofu and nutritional yeast blend with fresh basil, garlic, and lemon juice to create a rich, savory sauce that perfectly coats the zucchini noodles, accented by hearty chickpeas and a touch of avocado cream for extra silkiness.
INGREDIENTS
2 medium zucchini (spiralized) - 196g
1/2 medium avocado - 100g
1/2 cup cooked chickpeas - 82g
200g silken tofu
2 tbsp nutritional yeast - 16g
1 cup fresh basil leaves - 21g
1 tbsp lemon juice - 15g
1 garlic clove - 3g
Salt & Pepper to taste
PREPARATION
Using a spiralizer, transform the zucchini into noodles and set aside in a large bowl.
In a blender, combine silken tofu, nutritional yeast, fresh basil, lemon juice, garlic, salt, and pepper. Blend until the mixture reaches a smooth, creamy consistency, adding a splash of water if needed to adjust texture.
Toss the zucchini noodles with the creamy pesto, ensuring even coating.
Gently fold in the chickpeas and diced avocado for added creaminess and protein.
Taste and adjust seasoning with extra salt, pepper, or lemon juice as desired.
Serve immediately and enjoy a fresh, nutrient-packed meal.