Low-Carb Zucchini Noodles with Vegan Pesto
A vibrant and refreshing dish featuring spiralized zucchini noodles tossed in a vibrant, nutty vegan pesto, perfect for a low-carb, plant-based meal. This italian-inspired vegan (low-carb) ready in about 30 minutes pairs zucchinis, pine nuts, fresh basil leaves for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 180 calories and feeds 4, so it slots cleanly into a low-carb week and pairs well with cauliflower rice or roasted green vegetables. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 4 medium (about 2 lbs), spiralized zucchinis
- 1/4 cup (30g) pine nuts
- 2 cups (packed) fresh basil leaves
- 1/2 cup (50g) nutritional yeast
- 1/4 cup (60ml) extra-virgin olive oil
- 2 cloves garlic
- 1/4 tsp salt
- 1/4 cup (60ml) water
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: Place the spiralized zucchini noodles in a colander and sprinkle with 1/4 tsp salt. Let sit for 10 minutes to draw out excess moisture, then pat dry with paper towels.
- Step 2: In a food processor, combine 1/4 cup pine nuts, 2 cups fresh basil leaves, 50g nutritional yeast, 2 minced garlic cloves, and 1/4 tsp salt. Process while slowly drizzling in 1/4 cup extra-virgin olive oil until smooth and creamy, adding 1-2 tbsp water if too thick.
- Step 3: Heat a large skillet over medium heat. Add the zucchini noodles and cook for 3-4 minutes, stirring frequently, until just tender but still al dente. Toss with the pesto until evenly coated and the noodles are heated through.
Frequently asked questions
How long does Low-Carb Zucchini Noodles with Vegan Pesto take to make?
Total time is about 30 minutes (20 min prep + 10 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Low-Carb Zucchini Noodles with Vegan Pesto?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep zucchinis from drying out.
Can I substitute ingredients in Low-Carb Zucchini Noodles with Vegan Pesto?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Low-Carb Zucchini Noodles with Vegan Pesto for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is Low-Carb Zucchini Noodles with Vegan Pesto low-carb?
Yes — this recipe is tagged low-carb, vegan based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
What others are saying
- ★★★★★
Love how the Italian come through in every bite.
- ★★★★★
Made with what I had on hand and it still came out great.
- ★★★★☆
Tasty recipe. I'd add a bit more seasoning next time.
