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 a vibrant bowl of zucchini noodles tossed in a creamy, herb-packed pesto that blends fresh basil, garlic, and avocado with savory nutritional yeast. Enhanced with tender chickpeas and protein-rich firm tofu, this dish delivers a balanced boost of nutrition with a delightful texture and burst of citrusy brightness from lemon juice. Perfect for a wholesome meal any time of day.

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NUTRITION

485kcal
Protein
31.7g
Fat
23.9g
Carbs
33.1g

SERVINGS

1 serving

INGREDIENTS

2 medium Zucchinis (~196g)

1/3 cup Cooked Chickpeas (~55g)

0.75 cup Firm Tofu (~190g)

2 tbsp Nutritional Yeast (~16g)

1/4 medium Avocado (~50g)

1 tsp Olive Oil (~5g)

1 cup Fresh Basil Leaves (~21g)

1 clove Garlic (~3g)

Juice from 1/2 Lemon (~15g)

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PREPARATION

  • 1

    Using a spiralizer, create noodles from the zucchinis and set aside in a large mixing bowl.

  • 2

    In a blender or food processor, combine the fresh basil leaves, garlic, nutritional yeast, avocado, olive oil, and lemon juice. Blend until creamy and smooth, adding a splash of water if needed for consistency.

  • 3

    Dice the firm tofu into small cubes and add to the bowl with the zucchini noodles.

  • 4

    Rinse the cooked chickpeas if necessary and add them to the mixing bowl.

  • 5

    Pour the creamy vegan pesto over the zucchini, tofu, and chickpeas. Gently toss everything together until the ingredients are well coated.

  • 6

    Taste and adjust seasoning if desired, perhaps adding salt, pepper, or extra lemon juice.

  • 7

    Serve immediately, enjoying the fresh flavors and balanced textures of this nourishing dish.

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 a vibrant bowl of zucchini noodles tossed in a creamy, herb-packed pesto that blends fresh basil, garlic, and avocado with savory nutritional yeast. Enhanced with tender chickpeas and protein-rich firm tofu, this dish delivers a balanced boost of nutrition with a delightful texture and burst of citrusy brightness from lemon juice. Perfect for a wholesome meal any time of day.

NUTRITION

485kcal
Protein
31.7g
Fat
23.9g
Carbs
33.1g

SERVINGS

1 serving

INGREDIENTS

2 medium Zucchinis (~196g)

1/3 cup Cooked Chickpeas (~55g)

0.75 cup Firm Tofu (~190g)

2 tbsp Nutritional Yeast (~16g)

1/4 medium Avocado (~50g)

1 tsp Olive Oil (~5g)

1 cup Fresh Basil Leaves (~21g)

1 clove Garlic (~3g)

Juice from 1/2 Lemon (~15g)

PREPARATION

  • 1

    Using a spiralizer, create noodles from the zucchinis and set aside in a large mixing bowl.

  • 2

    In a blender or food processor, combine the fresh basil leaves, garlic, nutritional yeast, avocado, olive oil, and lemon juice. Blend until creamy and smooth, adding a splash of water if needed for consistency.

  • 3

    Dice the firm tofu into small cubes and add to the bowl with the zucchini noodles.

  • 4

    Rinse the cooked chickpeas if necessary and add them to the mixing bowl.

  • 5

    Pour the creamy vegan pesto over the zucchini, tofu, and chickpeas. Gently toss everything together until the ingredients are well coated.

  • 6

    Taste and adjust seasoning if desired, perhaps adding salt, pepper, or extra lemon juice.

  • 7

    Serve immediately, enjoying the fresh flavors and balanced textures of this nourishing dish.