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Zucchini Pasta with Vegan Cashew Basil Pesto

  • Author: The Fitchen
  • Total Time: 10 minutes
  • Yield: 2 1x


Get out your spiralizer to enjoy the freshest flavors summer has to offer – zucchini, ripe tomatoes, and rich basil pesto make for a healthy and light dinner treat.


  • 2 large zucchinis
  • 2 cups of fresh basil
  • 1/4 cup of raw cashews
  • 2-3 garlic cloves
  • 1/4 cup + 2 tablespoons nutritional yeast (what's nutritional yeast? i'll explain! click here.)
  • 1/4 cup + 3 tablespoons quality olive oil
  • 2 tablespoons lemon juice
  • 1/3 teaspoon sea salt
  • 1/2 teaspoon black pepper
  • pinch of nutmeg


  1. In a food processor, add garlic cloves, 3 tablespoons olive oil, pepper, and cashews. Process until smooth.
  2. Add nutritional yeast and salt and process to combine.
  3. Add basil and 1/4 cup olive oil and process again.
  4. Finally, add lemon juice and process until combined.
  5. Set the pesto aside until you're ready to combine with zucchini noodles.
  6. Chop about 1/2" off both ends of the 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!
  7. Once you've finished spiralizing, add zoodles to a large bowl and mix in the pesto until well-coated.
  8. Serve and enjoy!
  • Prep Time: 10 mins
  • Category: Mains