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, plant-powered dish that features spiralized zucchini coated in a creamy avocado basil pesto, accented with hearty chickpeas and cubes of protein-rich tofu. This dish shines with fresh basil, a squeeze of lemon, and a sprinkle of hemp seeds and pine nuts for a delightful crunch, making it a satisfying and nutritious meal.

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NUTRITION

587kcal
Protein
32.4g
Fat
33.5g
Carbs
44.2g

SERVINGS

1 serving

INGREDIENTS

2 medium Zucchini

1/2 cup Chickpeas

175g Extra-Firm Tofu

1/4 medium Avocado

1 cup Fresh Basil Leaves

1 tbsp Nutritional Yeast

1 tbsp Pine Nuts

1 tbsp Hemp Seeds

1/2 tbsp Olive Oil

1 garlic clove

1 tbsp Lemon Juice

Salt and Pepper to taste

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PREPARATION

  • 1

    Start by draining and pressing the tofu, then cut it into small cubes.

  • 2

    Heat a non-stick pan over medium heat, add the tofu cubes and sauté lightly until golden on all sides. Remove from the pan and set aside.

  • 3

    Using a spiralizer, create noodles from the zucchini. If you don’t have a spiralizer, you can use a vegetable peeler to make thin ribbons.

  • 4

    In a blender or food processor, combine the fresh basil leaves, 1/4 medium avocado, garlic, nutritional yeast, pine nuts, hemp seeds, olive oil, and lemon juice. Blend until smooth, adding a little water if needed for desired consistency. Season with salt and pepper.

  • 5

    In a large bowl, toss the zucchini noodles with the creamy basil-avocado pesto until well coated.

  • 6

    Gently fold in the chickpeas and sautéed tofu cubes.

  • 7

    Plate the dish and sprinkle a tiny pinch of extra hemp seeds or pine nuts on top if desired. Serve immediately for a fresh, vibrant meal.

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, plant-powered dish that features spiralized zucchini coated in a creamy avocado basil pesto, accented with hearty chickpeas and cubes of protein-rich tofu. This dish shines with fresh basil, a squeeze of lemon, and a sprinkle of hemp seeds and pine nuts for a delightful crunch, making it a satisfying and nutritious meal.

NUTRITION

587kcal
Protein
32.4g
Fat
33.5g
Carbs
44.2g

SERVINGS

1 serving

INGREDIENTS

2 medium Zucchini

1/2 cup Chickpeas

175g Extra-Firm Tofu

1/4 medium Avocado

1 cup Fresh Basil Leaves

1 tbsp Nutritional Yeast

1 tbsp Pine Nuts

1 tbsp Hemp Seeds

1/2 tbsp Olive Oil

1 garlic clove

1 tbsp Lemon Juice

Salt and Pepper to taste

PREPARATION

  • 1

    Start by draining and pressing the tofu, then cut it into small cubes.

  • 2

    Heat a non-stick pan over medium heat, add the tofu cubes and sauté lightly until golden on all sides. Remove from the pan and set aside.

  • 3

    Using a spiralizer, create noodles from the zucchini. If you don’t have a spiralizer, you can use a vegetable peeler to make thin ribbons.

  • 4

    In a blender or food processor, combine the fresh basil leaves, 1/4 medium avocado, garlic, nutritional yeast, pine nuts, hemp seeds, olive oil, and lemon juice. Blend until smooth, adding a little water if needed for desired consistency. Season with salt and pepper.

  • 5

    In a large bowl, toss the zucchini noodles with the creamy basil-avocado pesto until well coated.

  • 6

    Gently fold in the chickpeas and sautéed tofu cubes.

  • 7

    Plate the dish and sprinkle a tiny pinch of extra hemp seeds or pine nuts on top if desired. Serve immediately for a fresh, vibrant meal.