Raw zucchini noodles tossed in creamy cashew pesto and sun-dried tomatoes ready in 20 minutes! It makes healthy, perfectly simple, one-skillet dinner or lunch recipe. Spiralized zucchini is perfect if you’re in a mood for a lighter meal and trying to cut some carbs. However, if you’re into a real pasta and pesto combination check out my other healthy pasta recipe made with the same pesto. Go ahead and get yourself a fresh bunch of basil, a couple zucchinis and sun-dried tomatoes so you can make this delicious meal!
If you’d like, you can add fresh tomatoes instead, and top it off with some toasted nuts or seeds for an extra crunch and nutrients!
This Zucchini Noodles with Cashew Pesto and Sun-Dried Tomatoes recipe is:
- Really simple and quick to make (it takes only around 20 minutes!)
- Low carb
- Vegan friendly
- Loaded with healthy fats
- Gluten Free
- DELICIOUS!!!
If you’d like to stay updated with my recipes, go ahead and like my page on Facebook or follow on Instagram. If you decide to make the recipe don’t forget to use hashtag #natteats and tag @natteats so I can see your creations!
Ingredients
- 2 medium zucchini, spiralized
- himalayan salt
- black pepper
- 1/2 cup raw cashews
- 1 cup fresh basil + extra for decoration
- 1 garlic clove
- 1 tbsp lemon juice
- 2 tbsp avocado or olive oil
- 2-3 tbsp water
- 2 tbsp nutritional yeast
- 1/4 - 1/2 tsp himalayan salt
- 1/3 cup sun dried tomatoes
- 1/4 cup water
- 1/2 tsp salt
Instructions
- To prepare the pesto: heat a medium pan on the stove top. Once hot, add cashews.
- Stir frequently with a spatula until the nuts turn golden brown.
- In a blender or food processor, blend toasted cashews, basil, garlic, oil, water, nutritional yeast and salt.
- Place sun dried tomatoes on a pan and saute for 1-2 minutes until fragrant.
- Add pesto and water to thin down consistency.
- To prepare noodles: spiralize the zucchini with spiralizer or grate the zucchini the long way on a large box grater.
- Heat up an avocado oil on a large pan and add zucchini noodles along with salt and black pepper. Cook for about 3 minutes, tossing constantly, just until the zucchini begins to wilt.
- Add in pesto and sun dried tomato mixture and toss together until well combined.
- Adjust seasoning, sprinkle with basil and nutritional yeast.
