These Vegan Zucchini Noodles with Pesto and Roasted Tomatoes are a light, refreshing, and flavor-packed meal prep option. Featuring tender zucchini noodles tossed in creamy vegan pesto and topped with sweet, caramelized roasted tomatoes, this dish is as nutritious as it is delicious.
Perfect for those looking to cut carbs, add more veggies to their diet, or enjoy a quick and easy plant-based meal, these zucchini noodles are a versatile and satisfying choice for any day of the week.
Why You’ll Love This Recipe
- Light and Fresh: Perfect for summer or whenever you crave a lighter meal.
- Quick and Easy: Ready in under 30 minutes with minimal effort.
- Meal Prep-Friendly: Keeps well in the fridge for 3-4 days.
- Packed with Flavor: Vegan pesto and roasted tomatoes elevate the dish.
Ingredients
For the Zucchini Noodles:
- 4 medium zucchinis, spiralized
- 1 tablespoon olive oil (optional, for sautéing)
- Salt and pepper, to taste
For the Vegan Pesto:
- 2 cups fresh basil leaves
- 1/4 cup nutritional yeast
- 1/4 cup pine nuts (or walnuts)
- 2 cloves garlic
- 1/4 cup olive oil
- 2 tablespoons lemon juice
- Salt and pepper, to taste
For the Roasted Tomatoes:
- 1 cup cherry tomatoes, halved
- 1 tablespoon olive oil
- 1/2 teaspoon Italian seasoning
- 1/4 teaspoon salt
Ingredient Breakdown
Zucchini Noodles
A low-carb alternative to pasta, zucchini noodles are light, refreshing, and full of nutrients.
Vegan Pesto
Creamy and aromatic, this dairy-free pesto adds richness and flavor to the dish.
Roasted Tomatoes
Sweet and slightly caramelized, roasted cherry tomatoes provide a burst of juicy flavor.
Instructions
Step 1: Roast the Tomatoes
- Preheat your oven to 400°F (200°C).
- Toss the halved cherry tomatoes with olive oil, Italian seasoning, and salt.
- Spread them on a baking sheet in a single layer, cut side up, and roast for 15-20 minutes, until tender and slightly caramelized.
Step 2: Make the Vegan Pesto
- In a food processor, combine the basil leaves, nutritional yeast, pine nuts, garlic, olive oil, lemon juice, salt, and pepper.
- Blend until smooth, scraping down the sides as needed. Adjust seasoning to taste.
Step 3: Prepare the Zucchini Noodles
- Heat a skillet over medium heat and add the olive oil, if using.
- Add the spiralized zucchini noodles and sauté for 2-3 minutes, just until softened. Avoid overcooking to prevent sogginess.
- Season with salt and pepper.
Step 4: Toss and Assemble
- In a large bowl, toss the zucchini noodles with the vegan pesto until evenly coated.
- Divide the noodles into meal prep containers or serving bowls. Top with roasted tomatoes.
Step 5: Serve or Store
- Serve immediately, or store in airtight containers in the fridge for up to 4 days.
Picture Gallery
Tips and Variations
- Add More Protein: Include crispy chickpeas, marinated tofu, or white beans for a protein boost.
- Switch the Veggies: Try spiralized carrots, sweet potatoes, or cucumber for a twist on the classic.
- Make It Nut-Free: Replace pine nuts with sunflower seeds or pumpkin seeds.
- Storage Tip: Keep the pesto and noodles separate if meal-prepping to maintain freshness.
Nutritional Information (Per Serving – 1 of 4)
- Calories: 200
- Protein: 5g
- Carbohydrates: 10g
- Fat: 16g
- Fiber: 3g
- Vitamin C: 40% of the daily value
- Iron: 10% of the daily value
This dish is a low-calorie, nutrient-dense option that’s perfect for any meal.
Conclusion
These Vegan Zucchini Noodles with Pesto and Roasted Tomatoes are a delicious, light, and satisfying meal prep option for anyone looking to enjoy fresh, plant-based flavors. With minimal effort and big rewards, this dish will quickly become a go-to recipe for busy weeks.
Have you tried this recipe? Let us know in the comments below! Don’t forget to share your zucchini noodle bowls on social media and tag us—we’d love to see your creations.
Frequently Asked Questions
1. Can I use store-bought pesto?
Yes, but make sure it’s vegan-friendly by checking the ingredients for dairy.
2. How do I keep zucchini noodles from getting soggy?
Avoid overcooking them. A quick sauté or serving them raw is the best way to maintain their texture.
3. Can I freeze this dish?
The noodles are best fresh, but the pesto and roasted tomatoes freeze well. Store separately and assemble after thawing.
4. What pairs well with these zucchini noodles?
Serve with a side salad, garlic bread, or vegan meatballs for a complete meal.
5. Can I use other greens for the pesto?
Yes! Substitute half the basil with spinach, kale, or arugula for a unique flavor twist.
Disclaimer: The nutritional information provided is an estimate based on standard ingredient values and typical serving sizes and is for informational purposes only. Variations in ingredients, brands, preparation methods, and portion sizes may result in differences in the actual nutritional content of your dish. This recipe is not intended to replace professional dietary advice or medical guidance. Individual dietary needs vary, so always consult a registered dietitian, nutritionist, or healthcare provider for specific concerns. By using this recipe, you agree that the creators are not responsible for any outcomes, including inaccuracies or adverse reactions.