Fresh Zucchini Noodles with Creamy Vegan Pesto

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

Fresh Zucchini Noodles with Creamy Vegan Pesto

YOUR SOLIN GENERATED RECIPE

Fresh Zucchini Noodles with Creamy Vegan Pesto

Enjoy a vibrant bowl of zucchini noodles tossed in a silky, creamy vegan pesto that's both refreshing and hearty. The blend of fresh basil, garlic, pine nuts, and nutritional yeast creates a rich, tangy sauce, while chickpeas and tofu add a boost of plant-based protein to keep you satisfied.

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NUTRITION

498kcal
Protein
34.4g
Fat
20g
Carbs
58.2g

SERVINGS

1 serving

INGREDIENTS

2 medium Zucchini (~300g)

1 cup Fresh Basil leaves

2 cloves Garlic

2 tbsp Pine Nuts

3 tbsp Nutritional Yeast

1 cup Chickpeas (canned, low sodium)

50g Firm Tofu

1 tbsp Lemon Juice

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PREPARATION

  • 1

    Using a spiralizer or vegetable peeler, create noodles from the zucchini and set aside in a large bowl.

  • 2

    In a high-speed blender or food processor, combine the fresh basil, garlic, pine nuts, nutritional yeast, lemon juice, and a splash of water. Blend until smooth to form a creamy vegan pesto.

  • 3

    Pour the pesto over the zucchini noodles and toss gently to ensure even coating.

  • 4

    Carefully fold in the chickpeas and crumbled firm tofu, mixing to incorporate the flavors without breaking up the tofu too much.

  • 5

    Season with a pinch of salt and adjust lemon juice to taste. Serve immediately for the freshest flavor.

Fresh Zucchini Noodles with Creamy Vegan Pesto

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

Fresh Zucchini Noodles with Creamy Vegan Pesto

YOUR SOLIN GENERATED RECIPE

Fresh Zucchini Noodles with Creamy Vegan Pesto

Enjoy a vibrant bowl of zucchini noodles tossed in a silky, creamy vegan pesto that's both refreshing and hearty. The blend of fresh basil, garlic, pine nuts, and nutritional yeast creates a rich, tangy sauce, while chickpeas and tofu add a boost of plant-based protein to keep you satisfied.

NUTRITION

498kcal
Protein
34.4g
Fat
20g
Carbs
58.2g

SERVINGS

1 serving

INGREDIENTS

2 medium Zucchini (~300g)

1 cup Fresh Basil leaves

2 cloves Garlic

2 tbsp Pine Nuts

3 tbsp Nutritional Yeast

1 cup Chickpeas (canned, low sodium)

50g Firm Tofu

1 tbsp Lemon Juice

PREPARATION

  • 1

    Using a spiralizer or vegetable peeler, create noodles from the zucchini and set aside in a large bowl.

  • 2

    In a high-speed blender or food processor, combine the fresh basil, garlic, pine nuts, nutritional yeast, lemon juice, and a splash of water. Blend until smooth to form a creamy vegan pesto.

  • 3

    Pour the pesto over the zucchini noodles and toss gently to ensure even coating.

  • 4

    Carefully fold in the chickpeas and crumbled firm tofu, mixing to incorporate the flavors without breaking up the tofu too much.

  • 5

    Season with a pinch of salt and adjust lemon juice to taste. Serve immediately for the freshest flavor.