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Pesto Zucchini Pasta

Recipe

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Looking for a fresh, vibrant dish that’s both dairy-free and bursting with flavor? This dairy-free pesto zucchini pasta recipe is not only delicious but also incredibly easy to whip up. Whether you prefer your “zoodles” pasta raw or cooked, this recipe promises a delightful culinary experience that’s perfect for any occasion. Plus, with the option to add your favorite protein, you can easily transform this dish into a satisfying meal.

Looking for a Low-Carb Alternative to Pasta?

Zucchini noodles, also known as zoodles, provide a low-carb alternative to traditional pasta, making this recipe suitable for various dietary preferences, including gluten-free and keto diets.

The Health Benefits of Our Creamy Dairy-Free Pesto

Indulge in our creamy pesto sauce crafted with extra virgin olive oil and sunflower seeds, offering a luscious richness without any dairy. Delight in every bite as you savor a host of health benefits

  • Reduced Dairy Content: Traditional pesto often contains cheese, typically Parmesan or Pecorino. By omitting cheese from your recipe and using creamy textures from extra virgin olive oil and sunflower seeds, you’re offering a dairy-free option. This can be advantageous for individuals who are lactose intolerant or following a vegan diet, while also potentially reducing saturated fat intake.
  • Heart-Healthy Fats: Extra virgin olive oil is a key ingredient in your pesto, and it’s renowned for its heart-healthy monounsaturated fats. These fats can help lower bad cholesterol levels (LDL) and reduce the risk of heart disease. Sunflower seeds also contribute healthy fats, particularly polyunsaturated fats, which are beneficial for heart health.
  • Nutrient-Rich Sunflower Seeds: Sunflower seeds are a nutritional powerhouse, packed with vitamins, minerals, and antioxidants. They are an excellent source of vitamin E, which acts as an antioxidant and helps protect cells from damage. Sunflower seeds also provide minerals like magnesium, which is important for muscle and nerve function, and selenium, which supports immune function.
Pesto Zucchini Pasta twirled around a fork
  • Versatile Plant-Based Protein: Sunflower seeds are not only rich in healthy fats but also contain protein. Including plant-based sources of protein like sunflower seeds in your pesto can be beneficial for vegetarians and vegans who may need alternative protein sources in their diet.
  • Lower Sodium Content: Many store-bought pesto sauces can be high in sodium, which is not ideal for those watching their sodium intake. By making your own pesto at home, you have control over the amount of salt added, allowing you to reduce the sodium content compared to commercial varieties.
  • Antioxidant-Rich Ingredients: Both extra virgin olive oil and sunflower seeds contain antioxidants that help combat inflammation and oxidative stress in the body. These antioxidants play a role in reducing the risk of chronic diseases such as heart disease, cancer, and diabetes.
Print
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Looking for a delicious and healthy way to enjoy pasta night without dairy? Check out our recipe for Gluten-Free, Dairy-Free Pesto Zucchini Noodles! This dish is packed with flavor and nutrients and is perfect for those following a vegan or lactose-free diet.

Pesto Zucchini Pasta

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  • Author: Lora Ulrich
  • Prep Time: 20 minutes
  • Total Time: 20 minutes
  • Yield: 4 servings 1x
  • Category: Plant Based

Description

Our dairy-free pesto zucchini pasta recipe offers a healthy twist on the classic Italian favorite. Packed with fresh ingredients like basil, garlic, and cherry tomatoes, this dish is not only flavorful but also nutrient-rich


Ingredients

Scale

4 medium Zucchini (Spiralized)

1 bunch of Basil, fresh (leaves pulled)

1 clove(s) Garlic

2 tbsp Extra virgin olive oil

1/4 cup hulled sunflower seeds

1 pinch Himalayan sea salt (or to taste)

1 fruit Lime (juiced)

1 cup Cherry Tomatoes (halved)


Instructions

  1. Prepare the Zucchini Noodles: Using a spiralizer, create zucchini noodles by trimming off the ends of the zucchini and securing it onto the spiralizer. Follow the instructions specific to your spiralizer model to spiralize the zucchini into noodles. If you don’t have a spiralizer, you can also use a julienne peeler or a mandoline slicer to create thin strips resembling noodles.
  2. Make the Pesto Sauce: In a blender, combine fresh basil leaves, garlic, extra virgin olive oil, sunflower seeds, Himalayan sea salt, and lime juice. Blend until you achieve a smooth, creamy pesto consistency.
  3. Combine Ingredients: Pour the prepared pesto over the spiralized zucchini noodles. Add the halved cherry tomatoes to the noodles.
  4. Toss Gently: Using tongs or a large spoon, gently toss everything together until the zucchini noodles and cherry tomatoes are evenly coated with the pesto sauce.
  5. Serve and Enjoy: Serve the dairy-free pesto zucchini noodles immediately, garnished with additional basil leaves or a sprinkle of sunflower seeds if desired. Enjoy the refreshing flavors of this light and nutritious dish!

Notes

*If you like some heat… try adding some chile to your pesto.

Whether you’re looking for a light lunch, a vibrant side dish, or a quick weeknight meal, these dairy-free pesto zucchini noodles are sure to impress your taste buds. Looking to add more vegetables to your plate? Our oil-free rainbow roasted vegetables would also add a nice flavor to this dish.

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