Name: Creamy Vegan Pesto Zucchini Noodles
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 2 medium Zucchinis (spiralized); 1/4 medium Avocado (quartered); 2 tbsp Raw Cashews; 1 cup Fresh Basil Leaves; 1 clove Garlic; 1 tbsp Lemon Juice; 2 tbsp Nutritional Yeast; 1/3 cup Cooked Chickpeas; 1/2 cup Shelled Edamame; 2 tbsp Hemp Seeds; 1 tsp Extra Virgin Olive Oil

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

YOUR SOLIN GENERATED RECIPE

Creamy Vegan Pesto Zucchini Noodles

Enjoy a vibrant twist on classic pesto with silky zucchini noodles tossed in a creamy, plant-powered sauce. Fresh basil, a hint of lemon, and a blend of avocado, cashews, and nutritional yeast combine with chickpeas, edamame, and hemp seeds to offer a bright and satisfying meal that’s both indulgent and nutritious.

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NUTRITION

Protein

31.7g

Fat

31.6g

Carbs

51g

SERVINGS

1 serving

INGREDIENTS

2 medium Zucchinis (spiralized)

1/4 medium Avocado (quartered)

2 tbsp Raw Cashews

1 cup Fresh Basil Leaves

1 clove Garlic

1 tbsp Lemon Juice

2 tbsp Nutritional Yeast

1/3 cup Cooked Chickpeas

1/2 cup Shelled Edamame

2 tbsp Hemp Seeds

1 tsp Extra Virgin Olive Oil

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PREPARATION

1
Spiralize the zucchinis to create noodles and set aside in a large bowl.
2
In a high-speed blender, combine the basil leaves, garlic, lemon juice, raw cashews, avocado, nutritional yeast, a splash of water, and olive oil. Blend until smooth and creamy. Adjust thickness by adding water a tablespoon at a time if needed.
3
Transfer the creamy pesto sauce to the bowl with zucchini noodles. Toss gently to coat all the noodles evenly.
4
Fold in the cooked chickpeas and edamame, ensuring they are evenly distributed.
5
Sprinkle the hemp seeds over the dish and season with salt and pepper to taste.
6
Serve immediately, enjoying the refreshing, nutrient-packed flavors.