Vegan Pesto Zucchini Pasta

June 10, 2016
0 Reviews
Serves 1
Prep time
Cook Time

Craving a great Italian dish with far fewer carbs and calories? Try this completely Vegan Pesto Zucchini Pasta. This incredibly rich pasta will dazzle your taste buds. If you want to make this dish Raw as well as vegan, simply skip the sauteing step.


  • 2
  • 2 Cups
    Fresh Basil
  • 1/4 Cup
    Pine Nuts
  • 1/4 Cup
    Nutritional Yeast
  • 1/3 Cup
    Sciabica's Garlic Extra Virgin Olive Oil
  • 2 Tablespoons
    Sciabica's Lemon Extra Virgin Olive Oil
  • 2 Tablespoons
    Lemon Juice
  • 1/3 Teaspoon
    Sea Salt
  • 1/3 Teaspoon
    Black Pepper


  1. In a food processor, add Sciabica's Garlic EVOO, Pine Nuts, and Pepper. Process until smooth.

  2. Add nutritional yeast, salt, basil and lemon juice. Process to combine.

  3. Set the pesto aside until you're ready to combine with zucchini noodles.

  4. Cut the ends off of your zucchini and spiralize. I recommend tearing the noodles into smaller pieces as you go, otherwise you'll end up with a "Lady and the Tramp" situation on your hands when you try to eat your pasta!

  5. Saute zoodles in a non-stick pan with Sciabica's Lemon EVOO until browned.

  6. In a bowl, combine with pesto and zoodles, or plate zoodles and garnish with pesto.


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