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 and satisfying dish featuring spiralized zucchini tossed in a creamy, herb-infused pesto. Tender cubes of marinated and sautéed tempeh add hearty protein, while a luscious blend of cashews, fresh basil, garlic, nutritional yeast, and lemon juice creates a velvety sauce that ties the dish together. This recipe offers a burst of fresh flavors and textures perfect for a nourishing meal any time of day.

Try 7 days free, then $12.99 / mo.

NUTRITION

559kcal
Protein
32.9g
Fat
33.5g
Carbs
32.5g

SERVINGS

1 serving

INGREDIENTS

2 medium Zucchini (spiralized)

150g Tempeh (cubed)

1/4 cup Cashews

1 cup Fresh Basil Leaves

2 Tbsp Nutritional Yeast

1 Garlic clove

2 Tbsp Lemon Juice

1 tsp Olive Oil

Salt & Pepper to taste

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

    Spiralize the zucchinis into noodles and set aside.

  • 2

    Cut the tempeh into small cubes. In a non-stick pan, heat the olive oil over medium heat, then add the tempeh cubes. Season lightly with salt and pepper and sauté until they are golden on all sides, about 5-7 minutes.

  • 3

    Meanwhile, in a high-speed blender, combine the cashews, fresh basil leaves, nutritional yeast, garlic, lemon juice, a pinch of salt, and a splash of water. Blend until smooth, adding extra water if needed to achieve a creamy consistency.

  • 4

    Toss the zucchini noodles in a large bowl with the creamy cashew pesto until well coated.

  • 5

    Gently fold in the sautéed tempeh cubes. Taste and adjust seasoning with additional salt and pepper if necessary.

  • 6

    Serve immediately, enjoying the fresh, vibrant flavors and creamy texture.

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 and satisfying dish featuring spiralized zucchini tossed in a creamy, herb-infused pesto. Tender cubes of marinated and sautéed tempeh add hearty protein, while a luscious blend of cashews, fresh basil, garlic, nutritional yeast, and lemon juice creates a velvety sauce that ties the dish together. This recipe offers a burst of fresh flavors and textures perfect for a nourishing meal any time of day.

NUTRITION

559kcal
Protein
32.9g
Fat
33.5g
Carbs
32.5g

SERVINGS

1 serving

INGREDIENTS

2 medium Zucchini (spiralized)

150g Tempeh (cubed)

1/4 cup Cashews

1 cup Fresh Basil Leaves

2 Tbsp Nutritional Yeast

1 Garlic clove

2 Tbsp Lemon Juice

1 tsp Olive Oil

Salt & Pepper to taste

PREPARATION

  • 1

    Spiralize the zucchinis into noodles and set aside.

  • 2

    Cut the tempeh into small cubes. In a non-stick pan, heat the olive oil over medium heat, then add the tempeh cubes. Season lightly with salt and pepper and sauté until they are golden on all sides, about 5-7 minutes.

  • 3

    Meanwhile, in a high-speed blender, combine the cashews, fresh basil leaves, nutritional yeast, garlic, lemon juice, a pinch of salt, and a splash of water. Blend until smooth, adding extra water if needed to achieve a creamy consistency.

  • 4

    Toss the zucchini noodles in a large bowl with the creamy cashew pesto until well coated.

  • 5

    Gently fold in the sautéed tempeh cubes. Taste and adjust seasoning with additional salt and pepper if necessary.

  • 6

    Serve immediately, enjoying the fresh, vibrant flavors and creamy texture.