Fresh Zucchini Noodles with Creamy Cashew Pesto

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

Fresh Zucchini Noodles with Creamy Cashew Pesto

YOUR SOLIN GENERATED RECIPE

Fresh Zucchini Noodles with Creamy Cashew Pesto

Enjoy a vibrant bowl of fresh zucchini noodles tossed in a velvety cashew pesto, accented with aromatic basil, tangy lemon, and the satisfying creaminess of nutritional yeast. This dish is a delightful blend of crisp vegetables and a rich, nutty sauce, crowned by protein-packed chickpeas, making it a nourishing option for lunch or dinner.

Try 7 days free, then $12.99 / mo.

NUTRITION

557kcal
Protein
20.9g
Fat
35.2g
Carbs
48.1g

SERVINGS

1 serving

INGREDIENTS

2 medium Zucchini

1/3 cup Raw Cashews

1 cup Fresh Basil Leaves

1 Garlic Clove

1 Tbsp Lemon Juice

3 Tbsp Nutritional Yeast

1/2 cup Cooked Chickpeas

1 Tbsp Olive Oil

Salt & Pepper to taste

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

    Using a spiralizer, transform the zucchini into noodles and place them in a large bowl.

  • 2

    In a high-speed blender, combine raw cashews, fresh basil leaves, garlic, lemon juice, nutritional yeast, olive oil, and a pinch of salt and pepper. Blend until smooth, adding a splash of water if needed to reach a creamy consistency.

  • 3

    Pour the cashew pesto over the zucchini noodles and toss gently until they are evenly coated.

  • 4

    Fold in the cooked chickpeas to boost the protein content and add extra texture to the dish.

  • 5

    Taste and adjust seasoning with additional salt, pepper, or lemon juice if desired. Serve immediately, ensuring a fresh and vibrant meal experience.

Fresh Zucchini Noodles with Creamy Cashew Pesto

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

Fresh Zucchini Noodles with Creamy Cashew Pesto

YOUR SOLIN GENERATED RECIPE

Fresh Zucchini Noodles with Creamy Cashew Pesto

Enjoy a vibrant bowl of fresh zucchini noodles tossed in a velvety cashew pesto, accented with aromatic basil, tangy lemon, and the satisfying creaminess of nutritional yeast. This dish is a delightful blend of crisp vegetables and a rich, nutty sauce, crowned by protein-packed chickpeas, making it a nourishing option for lunch or dinner.

NUTRITION

557kcal
Protein
20.9g
Fat
35.2g
Carbs
48.1g

SERVINGS

1 serving

INGREDIENTS

2 medium Zucchini

1/3 cup Raw Cashews

1 cup Fresh Basil Leaves

1 Garlic Clove

1 Tbsp Lemon Juice

3 Tbsp Nutritional Yeast

1/2 cup Cooked Chickpeas

1 Tbsp Olive Oil

Salt & Pepper to taste

PREPARATION

  • 1

    Using a spiralizer, transform the zucchini into noodles and place them in a large bowl.

  • 2

    In a high-speed blender, combine raw cashews, fresh basil leaves, garlic, lemon juice, nutritional yeast, olive oil, and a pinch of salt and pepper. Blend until smooth, adding a splash of water if needed to reach a creamy consistency.

  • 3

    Pour the cashew pesto over the zucchini noodles and toss gently until they are evenly coated.

  • 4

    Fold in the cooked chickpeas to boost the protein content and add extra texture to the dish.

  • 5

    Taste and adjust seasoning with additional salt, pepper, or lemon juice if desired. Serve immediately, ensuring a fresh and vibrant meal experience.