Creamy Vegan Pesto Zucchini Noodles with Blistered Tomatoes

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

Creamy Vegan Pesto Zucchini Noodles with Blistered Tomatoes

YOUR SOLIN GENERATED RECIPE

Creamy Vegan Pesto Zucchini Noodles with Blistered Tomatoes

Enjoy a vibrant bowl of spiralized zucchini noodles tossed in a creamy, vibrant vegan pesto with richly blistered tomatoes. The dish features a silky blend of basil, cashews, nutritional yeast, and tofu that not only boosts creaminess but packs a solid protein punch, making it both satisfying and nourishing.

Try 7 days free, then $12.99 / mo.

NUTRITION

507kcal
Protein
31.4g
Fat
31.3g
Carbs
35.2g

SERVINGS

1 serving

INGREDIENTS

2 medium Zucchini

1 cup Blistered Tomatoes

1/4 cup Cashews

1 tbsp Nutritional Yeast

200g Silken Tofu

1 tbsp Olive Oil

1/4 cup Fresh Basil

1 clove Garlic

1 tbsp Lemon Juice

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

    Using a spiralizer, create noodles from the zucchinis and set them aside in a bowl.

  • 2

    For the pesto, combine cashews, fresh basil, nutritional yeast, garlic, lemon juice, and olive oil in a blender. Blend until smooth, adding a little water if necessary for a creamier consistency.

  • 3

    Mix the silken tofu into the pesto until well incorporated, creating a creamy sauce.

  • 4

    Heat a non-stick skillet over medium heat and add a few drops of olive oil. Add the tomatoes and cook until their skins blister and they soften slightly, stirring occasionally.

  • 5

    Toss the zucchini noodles with the creamy vegan pesto sauce. Gently fold in the blistered tomatoes.

  • 6

    Season with salt and pepper to taste. Serve immediately, enjoying the contrast of warm tomatoes with cool, fresh noodles.

Creamy Vegan Pesto Zucchini Noodles with Blistered Tomatoes

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

Creamy Vegan Pesto Zucchini Noodles with Blistered Tomatoes

YOUR SOLIN GENERATED RECIPE

Creamy Vegan Pesto Zucchini Noodles with Blistered Tomatoes

Enjoy a vibrant bowl of spiralized zucchini noodles tossed in a creamy, vibrant vegan pesto with richly blistered tomatoes. The dish features a silky blend of basil, cashews, nutritional yeast, and tofu that not only boosts creaminess but packs a solid protein punch, making it both satisfying and nourishing.

NUTRITION

507kcal
Protein
31.4g
Fat
31.3g
Carbs
35.2g

SERVINGS

1 serving

INGREDIENTS

2 medium Zucchini

1 cup Blistered Tomatoes

1/4 cup Cashews

1 tbsp Nutritional Yeast

200g Silken Tofu

1 tbsp Olive Oil

1/4 cup Fresh Basil

1 clove Garlic

1 tbsp Lemon Juice

PREPARATION

  • 1

    Using a spiralizer, create noodles from the zucchinis and set them aside in a bowl.

  • 2

    For the pesto, combine cashews, fresh basil, nutritional yeast, garlic, lemon juice, and olive oil in a blender. Blend until smooth, adding a little water if necessary for a creamier consistency.

  • 3

    Mix the silken tofu into the pesto until well incorporated, creating a creamy sauce.

  • 4

    Heat a non-stick skillet over medium heat and add a few drops of olive oil. Add the tomatoes and cook until their skins blister and they soften slightly, stirring occasionally.

  • 5

    Toss the zucchini noodles with the creamy vegan pesto sauce. Gently fold in the blistered tomatoes.

  • 6

    Season with salt and pepper to taste. Serve immediately, enjoying the contrast of warm tomatoes with cool, fresh noodles.