Creamy Vegan Pesto Zucchini Noodles

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

Creamy Vegan Pesto Zucchini Noodles

YOUR SOLIN GENERATED RECIPE

Creamy Vegan Pesto Zucchini Noodles

Savor the vibrant flavors of fresh zucchini noodles tossed in a creamy, homemade vegan pesto. This dish features spiralized zucchini, silken tofu, and chickpeas blended with basil, nutritional yeast, and a hint of walnuts and hemp seeds to create a satisfying, protein-packed meal perfect for lunch or dinner.

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NUTRITION

568kcal
Protein
33.9g
Fat
26.5g
Carbs
36.2g

SERVINGS

1 serving

INGREDIENTS

2 medium Zucchinis

150g Firm Tofu

50g Avocado

1/4 cup Chickpeas

2 tbsp Nutritional Yeast

1 tbsp Walnuts

1 tbsp Hemp Seeds

1 cup Fresh Basil

1 clove Garlic

1 tbsp Lemon Juice

Salt & Pepper to taste

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PREPARATION

  • 1

    Spiralize the zucchinis to form noodles and set aside.

  • 2

    In a blender or food processor, combine fresh basil, garlic, lemon juice, nutritional yeast, walnuts, hemp seeds, tofu, chickpeas, and avocado. 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

    Toss the zucchini noodles with the creamy vegan pesto until evenly coated.

  • 5

    Serve immediately for a fresh, vibrant dish, or chill slightly if a colder meal is preferred.

Creamy Vegan Pesto Zucchini Noodles

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

Creamy Vegan Pesto Zucchini Noodles

YOUR SOLIN GENERATED RECIPE

Creamy Vegan Pesto Zucchini Noodles

Savor the vibrant flavors of fresh zucchini noodles tossed in a creamy, homemade vegan pesto. This dish features spiralized zucchini, silken tofu, and chickpeas blended with basil, nutritional yeast, and a hint of walnuts and hemp seeds to create a satisfying, protein-packed meal perfect for lunch or dinner.

NUTRITION

568kcal
Protein
33.9g
Fat
26.5g
Carbs
36.2g

SERVINGS

1 serving

INGREDIENTS

2 medium Zucchinis

150g Firm Tofu

50g Avocado

1/4 cup Chickpeas

2 tbsp Nutritional Yeast

1 tbsp Walnuts

1 tbsp Hemp Seeds

1 cup Fresh Basil

1 clove Garlic

1 tbsp Lemon Juice

Salt & Pepper to taste

PREPARATION

  • 1

    Spiralize the zucchinis to form noodles and set aside.

  • 2

    In a blender or food processor, combine fresh basil, garlic, lemon juice, nutritional yeast, walnuts, hemp seeds, tofu, chickpeas, and avocado. 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

    Toss the zucchini noodles with the creamy vegan pesto until evenly coated.

  • 5

    Serve immediately for a fresh, vibrant dish, or chill slightly if a colder meal is preferred.