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Creamy Pesto Zucchini Pasta with Peas

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This zucchini noodle recipe includes a creamy, vegan pesto sauce. It comes together in under 30 minutes for an easy, delicious dinner.

Creamy Pesto Zucchini Pasta with Peas

No cream. No Cheese. No butter. How am I even allowed to call this creamy pesto zucchini pasta? Well, since you asked… 😏

You take my favorite pesto recipe and you combine it with two other ingredients that I can almost guarantee you already have in your kitchen – white wine vinegar and coconut milk. That’s it. And it results in magic.

Creamy Pesto Zucchini Pasta with Peas

Creamy Pesto Zucchini Pasta with Peas

When cooked down with whole coconut milk, the tangy pesto mellows out and blends into a thick, creamy, nutty sauce with hints of basil and lemon. Bring on the noodles.

I don’t know how you feel about zucchini as pasta – but you’re welcome to leave me a comment telling me. Do you think they can help you out with your New Years Resolutions? Or do you think faux pasta is a total sham?

Creamy Pesto Zucchini Pasta with Peas

What’s not to love? They are so pretty and curly and bright!

All you need is this snazzy spiralizer to create noodles out of almost any veggie. Then you can smother them in this sauce, or in spicy raw curry sauce, or you can make homemade curly fries – the possibilities are endless.

I like regular, floury, carby pasta as much as the next human being, but zucchini noodles have a special place in my heart.  Mainly – to be quite honest – that’s because I’m capable of eating wayyyyy larger quantities without having to unbutton my jeans and falling asleep in my bowl of pasta. 🙌🏽 #profoodietips Bowl after bowl after bowl of this stuff, please and thank you.

Creamy Pesto Zucchini Pasta with Peas

**This is not a sponsored post, but it does include affiliate links to our absolute favorite spiralizer. It’s been a staple in our kitchen since it arrived on our doorstep. It’s great for lightening up pasta dishes, making unique salads, and getting creative with veggies. It’s still going strong after lots of use.**

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Creamy Pesto Zucchini Noodles with Peas

There’s only one way to make pesto taste better – combine it with coconut milk for a rich, creamy pasta with hints of basil and lemon. Bonus: It’s gluten and dairy free!

  • Author:
  • Prep Time: 5 mins
  • Cook Time: 20 mins
  • Total Time: 25 minutes
  • Yield: 8
  • Category: Main

Ingredients

Pesto Sauce

  • 2 cups of fresh basil
  • ¼ cup of raw cashews
  • ¼ cup nutritional yeast (what’s nutritional yeast? i’ll explain. click here!)
  • ¼ cup + 2 tablespoons quality olive oil
  • 2 tablespoons lemon juice
  • 1 teaspoon sea salt
  • ½ teaspoon black pepper
  • 2-3 cloves of garlic + 2 tablespoon of olive oil for sautéing

Zucchini Noodles

  • 7 to 8 zucchinis, about 1.5″ in diameter and 6″ long
  • *If desired, swap zoodles for regular, gluten free, or any other pasta!

Instructions

Pesto

  1. In a medium skillet, heat 1 tablespoon of olive oil to medium. Add minced garlic and sauté for 3 minutes, until aromatic and golden brown.
  2. Add basil, cashews, nutritional yeast, olive oil, lemon juice, salt, and pepper to food processor. Spoon the sautéed garlic into the processor as well, leaving the oil in the skillet.
  3. Set the skillet aside for later.
  4. Pulse the food processor until the pesto is well combined and mostly smooth. This will probably require some work – pausing occasionally to scrape down the sides in order to help to food processor do its job. If the pesto seems dry, add a bit more olive oil or lemon juice.

Sauce

  1. After your pesto is finished, add it into the pan and heat over medium low. Carefully, add 1 tablespoon of white wine vinegar and stir until combined.
  2. Add 1 cup of coconut milk and continue stirring.
  3. Add frozen peas and bring the heat to medium. Cook until the sauce is bubbling and the peas are cooked – about 5 minutes.
  4. Allow the sauce to cool for 3 to 5 minutes before adding to zucchini noodles.

Zucchini Noodles

  1. Spiralize 7 to 8 zucchinis using the “B” blade on your spiralizer.
  2. Depending on how you want to serve the dish, add zoodles to a large bowl and pour the sauce over top, mixing with tongs. Or, serve zoodles in individual bowls and top with as much sauce as desired.

Notes

If you don’t feel like making your own pesto, you can use store-bought instead! Just sub 3/4 cup of your favorite variety.
Instead of peas, you could substitute asparagus, brussels sprouts, spinach, etc.

Nutrition

  • Calories: 170
  • Sugar: 5.2 g
  • Sodium: 18.6 mg
  • Fat: 12.9 g
  • Saturated Fat: 1.9 g
  • Unsaturated Fat: 11 g
  • Trans Fat: 0 g
  • Carbohydrates: 10 g
  • Fiber: 4 g
  • Protein: 7.3 g
  • Cholesterol: 0 g

 

11 Comments
  • Laura
    April 3, 2016

    Do you use raw zucchini noodles? or do you cook them before putting the pesto on. I’m new to this whole Zoodle thing.

    • thefitchen
      April 3, 2016

      They are just plain, raw zucchini noodles – no cooking required! Welcome to the zoodle party! :)

  • Symara
    March 23, 2016

    Ok. I’m about to make this. I already spiralized a load of zukini. But I have a question? Do you think that the nutritional yeast is really important in the recipe? what exactly is its purpose ?

    • thefitchen
      March 23, 2016

      The nutritional yeast helps to thicken the sauce and give it a bit of cheesy flavor. You could try it without, but I haven’t ever done it!

  • brita
    January 7, 2016

    YUM!!! I’m planning to do lots of spiralizing this year. Pinned this for certain use soon!

    • thefitchen
      January 8, 2016

      Hope you like it, Brita! I’m planning to use our spiralizer a lot more, too!

  • Kathy Hester
    January 7, 2016

    Hi Jordan – this looks amazing. So creamy and rich and I mean that in the best healthy way!!

    • thefitchen
      January 8, 2016

      Thanks Kathy! It’s secretly healthy – but so, so good! :)

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