Description
A delicious and healthy low-carb vegan dish made with fresh zucchini noodles, vibrant pesto, and juicy cherry tomatoes.
Ingredients
Scale
- 4 medium zucchinis
- 1 cup fresh basil leaves
- 1/4 cup pine nuts
- 2 cloves garlic
- 1/4 cup nutritional yeast
- 1/4 cup olive oil
- 1 cup cherry tomatoes, halved
- Salt and pepper to taste
Instructions
- Spiralize the zucchinis to create noodles.
- In a food processor, combine basil, pine nuts, garlic, nutritional yeast, and olive oil. Blend until smooth to make the pesto.
- In a large bowl, toss the zucchini noodles with the pesto until well coated.
- Add the halved cherry tomatoes and gently mix.
- Season with salt and pepper to taste.
- Serve immediately and enjoy your low-carb vegan dish!
Notes
- For a creamier pesto, add a bit more olive oil.
- Feel free to add other vegetables or toppings as desired.
- This dish is best served fresh but can be stored in the refrigerator for up to 2 days.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Main Course
- Method: No-Cook
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 180
- Sugar: 3g
- Sodium: 150mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 4g
- Protein: 5g
- Cholesterol: 0mg