A Light, Flavor-Packed, and Nutrient-Dense Plant-Based Pasta Alternative
If you’re looking for a fresh, vibrant, and satisfying pasta dish that’s also low-carb, gluten-free, and bursting with flavor, these Vegan Zucchini Noodles with Roasted Red Pepper Pesto Sauce are the perfect solution. This dish is a lighter alternative to traditional pasta, featuring spiralized zucchini noodles (“zoodles”) tossed in a creamy, smoky, and slightly sweet roasted red pepper pesto.
This recipe is quick and easy to make, requiring just 30 minutes, making it ideal for weeknight dinners, meal prep, or a healthy lunch. The roasted red pepper pesto is made with blended roasted red peppers, garlic, basil, walnuts, and nutritional yeast, creating a rich, creamy, and umami-packed sauce without dairy.
Whether you’re a fan of zoodles, looking for a new pesto variation, or simply want a nourishing and delicious meal, this dish is vegan, gluten-free, and packed with fresh ingredients that will leave you feeling satisfied.
Why You’ll Love This Vegan Zucchini Noodle Dish
1. A Light and Fresh Alternative to Pasta
Zucchini noodles offer the satisfaction of pasta with a lighter, nutrient-dense twist, making this dish perfect for those who want a low-carb or gluten-free option.
2. A Flavor Explosion with Roasted Red Pepper Pesto
The roasted red peppers add a smoky sweetness, while garlic, basil, walnuts, and nutritional yeast bring depth, richness, and a creamy texture.
3. Quick, Easy, and Meal Prep Friendly
This recipe comes together in just 30 minutes, making it a great option for busy nights or meal prep lunches.
4. Rich in Plant-Based Nutrients and Antioxidants
Zucchini is high in fiber, vitamins, and minerals, while roasted red peppers are packed with vitamin C and antioxidants.
5. Completely Customizable and Versatile
Add grilled tofu, chickpeas, or vegan Parmesan for extra protein, or swap zucchini noodles for spaghetti squash, gluten-free pasta, or even whole wheat spaghetti.
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Ingredients
For the Zucchini Noodles:
- 4 medium zucchinis, spiralized
- 1 tbsp olive oil (or vegetable broth for oil-free)
- ½ tsp salt
- ¼ tsp black pepper
For the Roasted Red Pepper Pesto:
- 2 large red bell peppers, roasted and peeled (or 1 cup jarred roasted red peppers, drained)
- ½ cup walnuts (or almonds or sunflower seeds)
- 2 tbsp nutritional yeast (adds cheesy umami flavor)
- 1 clove garlic, minced
- ¼ cup fresh basil (or substitute with fresh parsley)
- 2 tbsp olive oil
- 1 tbsp lemon juice
- ½ tsp salt
- ¼ tsp black pepper
- ¼ tsp red pepper flakes (optional, for spice)
Optional Toppings:
- ¼ cup vegan Parmesan (store-bought or homemade)
- 2 tbsp pine nuts or hemp seeds, toasted
- ½ cup cherry tomatoes, halved
- Extra fresh basil leaves for garnish
Ingredient Breakdown
Zucchini – The Perfect Pasta Alternative
Zucchini noodles (“zoodles”) have a mild flavor and a tender, slightly crunchy texture that pairs beautifully with sauces. They are low in carbs and calories, yet high in fiber and vitamins.
Roasted Red Peppers – The Star of the Pesto
Roasting brings out the natural sweetness and smokiness of red peppers, making them a flavorful base for the pesto.
Walnuts – The Nutty, Creamy Element
Walnuts add richness, creaminess, and healthy fats to the pesto, while also providing omega-3 fatty acids and protein.
Nutritional Yeast – The Vegan Cheese Substitute
Nutritional yeast brings a cheesy, umami depth to the pesto, making it the perfect plant-based alternative to Parmesan.
Garlic & Lemon – The Bright and Savory Boosters
Garlic adds bold depth, while lemon juice enhances freshness and balances the richness of the sauce.
Instructions
Step 1: Roast the Red Peppers
- Oven Method:
- Preheat oven to 425°F (220°C).
- Place whole red peppers on a baking sheet and roast for 20-25 minutes, turning occasionally, until the skin is charred and blistered.
- Transfer to a bowl, cover with a plate, and let steam for 10 minutes.
- Peel off the skin, remove seeds, and set aside.
- Stovetop Method (If Using a Gas Stove):
- Place red peppers directly over an open flame and char the skin, turning frequently.
- Once fully blackened, transfer to a covered bowl to steam, then peel and remove seeds.
Step 2: Prepare the Roasted Red Pepper Pesto
- In a food processor, combine roasted red peppers, walnuts, nutritional yeast, garlic, basil, olive oil, lemon juice, salt, black pepper, and red pepper flakes.
- Blend until smooth and creamy, scraping down the sides as needed.
- Taste and adjust seasoning if necessary. Add 1-2 tbsp water if the sauce is too thick.
Step 3: Prepare the Zucchini Noodles
- Spiralize the zucchini using a spiralizer or julienne peeler.
- Heat 1 tbsp olive oil in a large pan over medium heat.
- Add zucchini noodles, salt, and black pepper, and sauté for 2-3 minutes, until just softened. Do not overcook, as zucchini releases water and can become mushy.
Step 4: Combine and Serve
- Add the roasted red pepper pesto to the pan with the zucchini noodles and toss to coat evenly.
- Transfer to serving bowls and top with vegan Parmesan, pine nuts, and cherry tomatoes.
- Garnish with extra fresh basil leaves and serve immediately.
Tips & Variations
- Make It Nut-Free: Use sunflower seeds instead of walnuts for the pesto.
- For Extra Protein: Add grilled tofu, chickpeas, or hemp seeds on top.
- Switch Up the Veggies: Swap zucchini noodles for spaghetti squash, gluten-free pasta, or whole wheat spaghetti.
- For a Creamier Sauce: Blend in 1 tbsp tahini or soaked cashews for extra richness.
- Add More Spice: Sprinkle red pepper flakes or drizzle with chili oil for extra heat.
- For a Raw Version: Skip sautéing the zucchini noodles and serve them raw for a refreshing, crunchy dish.
Nutritional Information (Per Serving)
- Calories: ~320
- Protein: ~10g
- Carbohydrates: ~30g
- Fats: ~18g
- Fiber: ~8g
- Vitamin C: ~80% DV
- Iron: ~15% DV
This dish is low in carbs, high in fiber, and packed with essential nutrients, making it a nutritious and satisfying meal.
Conclusion
These Vegan Zucchini Noodles with Roasted Red Pepper Pesto Sauce are the perfect light yet satisfying meal, bursting with bold flavors, vibrant colors, and wholesome ingredients. Whether you’re avoiding gluten, looking for a low-carb alternative, or just love pesto, this dish is a must-try.
Give this recipe a try and let me know how you liked it! Did you add any extra toppings or substitutions? Share your version in the comments below!
Disclaimer
Nutritional values are estimates. Always consult a professional for dietary advice.