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!



Pesto Sauce

Zucchini Noodles



  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.


  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.


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.