This zucchini noodle recipe includes a creamy, vegan pesto sauce. It comes together in under 30 minutes for this easy creamy pesto zucchini pasta, delicious dinner.
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.
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?
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.
If you enjoyed this creamy pesto zucchini pasta recipe then let us know in the comments!Print