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 creamy vegan pesto zucchini noodles that balances fresh spiralized zucchini with protein-packed tofu and a luscious avocado-pesto sauce. This dish offers a satisfying mix of textures—from the tender zucchini ribbons to the hearty tofu cubes—topped with a sprinkle of nutty pine nuts and nutritional yeast for an extra flavor kick.

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NUTRITION

642kcal
Protein
38.9g
Fat
42.5g
Carbs
24.8g

SERVINGS

1 serving

INGREDIENTS

1 large Zucchini (approx. 200g)

250g Extra Firm Tofu

1/2 medium Avocado (approx. 120g)

3 tbsp Nutritional Yeast

1 tbsp Olive Oil

1 tbsp Pine Nuts

1 cup Fresh Basil leaves

1 clove Garlic

1 tbsp Lemon Juice

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PREPARATION

  • 1

    Spiralize the zucchini to form noodles and set aside in a large bowl.

  • 2

    Press the tofu gently to remove excess water, then cut into small cubes.

  • 3

    In a high-speed blender or food processor, combine the tofu, avocado, fresh basil, garlic, lemon juice, nutritional yeast, olive oil, and pine nuts. Blend until smooth and creamy. If the sauce is too thick, add a splash of water to reach desired consistency.

  • 4

    Pour the creamy pesto sauce over the zucchini noodles and toss gently to ensure all noodles are well coated.

  • 5

    Adjust seasoning with salt and pepper if desired.

  • 6

    Serve immediately as a refreshing and protein-packed meal, or chill slightly before serving for a cooler 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

Enjoy a vibrant bowl of creamy vegan pesto zucchini noodles that balances fresh spiralized zucchini with protein-packed tofu and a luscious avocado-pesto sauce. This dish offers a satisfying mix of textures—from the tender zucchini ribbons to the hearty tofu cubes—topped with a sprinkle of nutty pine nuts and nutritional yeast for an extra flavor kick.

NUTRITION

642kcal
Protein
38.9g
Fat
42.5g
Carbs
24.8g

SERVINGS

1 serving

INGREDIENTS

1 large Zucchini (approx. 200g)

250g Extra Firm Tofu

1/2 medium Avocado (approx. 120g)

3 tbsp Nutritional Yeast

1 tbsp Olive Oil

1 tbsp Pine Nuts

1 cup Fresh Basil leaves

1 clove Garlic

1 tbsp Lemon Juice

PREPARATION

  • 1

    Spiralize the zucchini to form noodles and set aside in a large bowl.

  • 2

    Press the tofu gently to remove excess water, then cut into small cubes.

  • 3

    In a high-speed blender or food processor, combine the tofu, avocado, fresh basil, garlic, lemon juice, nutritional yeast, olive oil, and pine nuts. Blend until smooth and creamy. If the sauce is too thick, add a splash of water to reach desired consistency.

  • 4

    Pour the creamy pesto sauce over the zucchini noodles and toss gently to ensure all noodles are well coated.

  • 5

    Adjust seasoning with salt and pepper if desired.

  • 6

    Serve immediately as a refreshing and protein-packed meal, or chill slightly before serving for a cooler dish.