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

Delight in a vibrant, creamy vegan pesto tossed with spiralized zucchini noodles, featuring a luscious blend of avocado, basil, nutritional yeast, and a protein boost from pea protein powder and chickpeas. This dish offers a refreshing, herbaceous flavor profile perfect for a healthy, satisfying meal any time of day.

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NUTRITION

557kcal
Protein
41.3g
Fat
27.4g
Carbs
50.2g

SERVINGS

1 serving

INGREDIENTS

2 medium Zucchini (220g)

1/2 medium Avocado (100g)

2 tbsp Nutritional Yeast (16g)

0.5 tbsp Olive Oil (7g)

0.5 cup Cooked Chickpeas (82g)

1 scoop Pea Protein Powder (30g)

1 cup Fresh Basil

1 Garlic clove

2 tbsp Water

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PREPARATION

  • 1

    Spiralize the 2 medium zucchinis to create noodles and set aside in a large mixing bowl.

  • 2

    In a high-speed blender, combine the avocado, fresh basil, garlic, nutritional yeast, olive oil, pea protein powder, and water. Blend until you achieve a smooth, creamy consistency.

  • 3

    Season the pesto sauce with salt and pepper to taste if desired.

  • 4

    Toss the zucchini noodles in the blended pesto until evenly coated.

  • 5

    Gently fold in the cooked chickpeas to add texture and extra protein.

  • 6

    Serve immediately, enjoying the fresh, vibrant flavors of this creamy, nutrient-packed vegan dish.

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

Delight in a vibrant, creamy vegan pesto tossed with spiralized zucchini noodles, featuring a luscious blend of avocado, basil, nutritional yeast, and a protein boost from pea protein powder and chickpeas. This dish offers a refreshing, herbaceous flavor profile perfect for a healthy, satisfying meal any time of day.

NUTRITION

557kcal
Protein
41.3g
Fat
27.4g
Carbs
50.2g

SERVINGS

1 serving

INGREDIENTS

2 medium Zucchini (220g)

1/2 medium Avocado (100g)

2 tbsp Nutritional Yeast (16g)

0.5 tbsp Olive Oil (7g)

0.5 cup Cooked Chickpeas (82g)

1 scoop Pea Protein Powder (30g)

1 cup Fresh Basil

1 Garlic clove

2 tbsp Water

PREPARATION

  • 1

    Spiralize the 2 medium zucchinis to create noodles and set aside in a large mixing bowl.

  • 2

    In a high-speed blender, combine the avocado, fresh basil, garlic, nutritional yeast, olive oil, pea protein powder, and water. Blend until you achieve a smooth, creamy consistency.

  • 3

    Season the pesto sauce with salt and pepper to taste if desired.

  • 4

    Toss the zucchini noodles in the blended pesto until evenly coated.

  • 5

    Gently fold in the cooked chickpeas to add texture and extra protein.

  • 6

    Serve immediately, enjoying the fresh, vibrant flavors of this creamy, nutrient-packed vegan dish.