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

Enjoy a vibrant bowl of zucchini noodles tossed in a creamy vegan pesto that blends fresh basil, savory nutritional yeast, and a touch of lemon. Accented with chickpeas and firm tofu for an extra protein punch, this dish delivers a satisfying mix of textures and flavors that is both refreshing and hearty.

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NUTRITION

595kcal
Protein
31.6g
Fat
31.8g
Carbs
51.4g

SERVINGS

1 serving

INGREDIENTS

2 medium Zucchini

1 half medium Avocado

1/2 cup Chickpeas (lightly mashed)

120 grams Firm Tofu

2 tbsp Nutritional Yeast

1/3 tbsp Extra Virgin Olive Oil

0.25 oz Pine Nuts

1 cup Fresh Basil Leaves

1 clove Garlic

1 tbsp Lemon Juice

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PREPARATION

  • 1

    Prepare the zucchini by spiralizing them into noodles and set aside.

  • 2

    In a food processor, combine the fresh basil, garlic, nutritional yeast, pine nuts, lemon juice, and olive oil. Blend until smooth, adding a splash of water if needed to reach your desired creamy consistency.

  • 3

    Gently stir in the mashed chickpeas and blend a few pulses to incorporate them while maintaining some texture.

  • 4

    Dice the firm tofu into small cubes and lightly toss them with a pinch of salt and pepper. Optionally, for extra flavor, sauté the tofu cubes in a nonstick pan for 3-4 minutes until lightly golden.

  • 5

    Toss the zucchini noodles with the creamy pesto sauce, ensuring they are well coated.

  • 6

    Top the noodles with diced avocado and scattered tofu cubes.

  • 7

    Serve immediately, enjoying the contrast of fresh, creamy, and nutty flavors in every bite.

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

Enjoy a vibrant bowl of zucchini noodles tossed in a creamy vegan pesto that blends fresh basil, savory nutritional yeast, and a touch of lemon. Accented with chickpeas and firm tofu for an extra protein punch, this dish delivers a satisfying mix of textures and flavors that is both refreshing and hearty.

NUTRITION

595kcal
Protein
31.6g
Fat
31.8g
Carbs
51.4g

SERVINGS

1 serving

INGREDIENTS

2 medium Zucchini

1 half medium Avocado

1/2 cup Chickpeas (lightly mashed)

120 grams Firm Tofu

2 tbsp Nutritional Yeast

1/3 tbsp Extra Virgin Olive Oil

0.25 oz Pine Nuts

1 cup Fresh Basil Leaves

1 clove Garlic

1 tbsp Lemon Juice

PREPARATION

  • 1

    Prepare the zucchini by spiralizing them into noodles and set aside.

  • 2

    In a food processor, combine the fresh basil, garlic, nutritional yeast, pine nuts, lemon juice, and olive oil. Blend until smooth, adding a splash of water if needed to reach your desired creamy consistency.

  • 3

    Gently stir in the mashed chickpeas and blend a few pulses to incorporate them while maintaining some texture.

  • 4

    Dice the firm tofu into small cubes and lightly toss them with a pinch of salt and pepper. Optionally, for extra flavor, sauté the tofu cubes in a nonstick pan for 3-4 minutes until lightly golden.

  • 5

    Toss the zucchini noodles with the creamy pesto sauce, ensuring they are well coated.

  • 6

    Top the noodles with diced avocado and scattered tofu cubes.

  • 7

    Serve immediately, enjoying the contrast of fresh, creamy, and nutty flavors in every bite.