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

A light yet satisfying dish featuring spiralized zucchini tossed with protein-packed tofu and chickpeas, all coated in a silky, nutrient-rich vegan pesto. The combination of fresh basil, a hint of avocado cream, and a sprinkle of nutritional yeast delivers a vibrant, textured meal that feels indulgent but stays true to clean eating.

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NUTRITION

542kcal
Protein
32.4g
Fat
26.4g
Carbs
49.1g

SERVINGS

1 serving

INGREDIENTS

2 medium zucchini (spiralized)

150g firm tofu (pressed and cubed)

1/2 cup chickpeas (rinsed)

1/4 avocado

1 cup fresh basil leaves

1 tbsp walnuts

2 tbsp nutritional yeast

1 clove garlic

1 tbsp lemon juice

1 tsp olive oil

Salt and pepper to taste

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PREPARATION

  • 1

    Spiralize the zucchini to create noodles and place them in a large mixing bowl.

  • 2

    In a food processor, combine fresh basil, 1/4 avocado, walnuts, nutritional yeast, garlic, lemon juice, olive oil, salt, and pepper. Blend until smooth to form a creamy vegan pesto. If the mixture is too thick, add a splash of water until the desired consistency is reached.

  • 3

    Gently toss the zucchini noodles with the prepared pesto sauce until evenly coated.

  • 4

    In a non-stick skillet over medium heat, sauté the cubed tofu until lightly golden on all sides. Season with a pinch of salt and pepper.

  • 5

    Add the rinsed chickpeas to the skillet and warm them through for about 2 minutes.

  • 6

    Gently fold the sautéed tofu and chickpeas into the zucchini noodles and pesto mixture.

  • 7

    Plate the dish and adjust seasoning with extra salt and pepper if desired. Serve immediately and enjoy the fresh, light flavors.

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

A light yet satisfying dish featuring spiralized zucchini tossed with protein-packed tofu and chickpeas, all coated in a silky, nutrient-rich vegan pesto. The combination of fresh basil, a hint of avocado cream, and a sprinkle of nutritional yeast delivers a vibrant, textured meal that feels indulgent but stays true to clean eating.

NUTRITION

542kcal
Protein
32.4g
Fat
26.4g
Carbs
49.1g

SERVINGS

1 serving

INGREDIENTS

2 medium zucchini (spiralized)

150g firm tofu (pressed and cubed)

1/2 cup chickpeas (rinsed)

1/4 avocado

1 cup fresh basil leaves

1 tbsp walnuts

2 tbsp nutritional yeast

1 clove garlic

1 tbsp lemon juice

1 tsp olive oil

Salt and pepper to taste

PREPARATION

  • 1

    Spiralize the zucchini to create noodles and place them in a large mixing bowl.

  • 2

    In a food processor, combine fresh basil, 1/4 avocado, walnuts, nutritional yeast, garlic, lemon juice, olive oil, salt, and pepper. Blend until smooth to form a creamy vegan pesto. If the mixture is too thick, add a splash of water until the desired consistency is reached.

  • 3

    Gently toss the zucchini noodles with the prepared pesto sauce until evenly coated.

  • 4

    In a non-stick skillet over medium heat, sauté the cubed tofu until lightly golden on all sides. Season with a pinch of salt and pepper.

  • 5

    Add the rinsed chickpeas to the skillet and warm them through for about 2 minutes.

  • 6

    Gently fold the sautéed tofu and chickpeas into the zucchini noodles and pesto mixture.

  • 7

    Plate the dish and adjust seasoning with extra salt and pepper if desired. Serve immediately and enjoy the fresh, light flavors.