Zucchini Pesto Pasta (Raw Vegan)

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Spiralized zucchini noodles with raw vegan pesto is a refreshing, light, flavorful entree for all of our cleansers. For this dish, you abandon regular pasta and transform nutrient-dense zucchini into noodles, or zoodles. If you don’t have a spiralizer, you can always use a peeler to make zucchini ribbons, which are reminiscent of papparadelle noodles

You can’t have zucchini pasta without zucchini, but the true star of this recipe is the raw vegan pesto. Made with fresh basil, garlic, raw pine nuts, raw walnuts, and raw hemp seeds, this pesto is replete with healthy fats, protein, vitamins, and minerals. If you don’t use parmesan cheese, how do you achieve that cheesy flavor in raw vegan pesto? The hemp seeds provide slightly nutty and salty flavor that is akin to parmesan cheese. If you feel that your pesto lacks that cheesy flavor you know and love, feel free to add a tablespoon of nutritional yeast.

To liven up this entree, you toss in halved cherry tomatoes. The tomatoes bring a sweetly tart flavor to the dish that pairs beautifully with pesto and provides a balance to herby basil flavor. Tomatoes and basil just work like magic together! The result is a light and refreshing zucchini pasta entree that is bursts with vibrant flavors from the combination of fresh ingredients. It is a fantastic option for those following a raw vegan, as it filling, nutrient-dense, and a departure from salads and smoothies.

Zucchini Pesto Pasta (Raw Vegan)
  • Prep Time:15m
  • Total Time:15m


For the Pesto

  • 1 c basil
  • 1/4 c raw pine nuts
  • 1/4 c raw walnuts
  • 2 tbsp. hemp seeds
  • 2 tbsp. freshly squeezed lemon juice
  • 1 garlic clove, minced
  • 2/3 c extra virgin olive oil
  • pinch of sea salt and pepper, to taste

For the Zucchini Pasta

  • 3 medium zucchini, spiralized
  • 1 tsp. sea salt
  • 1 c cherry tomatoes, halved
  • fresh basil (optional garnish)


For the Pesto

  1. Add all of the ingredients (except the olive oil) to a food processor and pulse until smooth. While blending, pour in the olive oil and continue blending until your reach your desired consistency.
  2. Taste the pesto and adjust seasonings as needed. Set aside while you prepare the zoodles.

For the Zucchini Pasta

  1. Wash the zucchini before spiralizing them. Place the zoodles in a colander and toss with sea salt. Let drain for five to 10 minutes.
  2. Rinse the zoodles and pat them dry with some paper towels. Add to a large bowl with the cherry tomatoes and pour the pesto over the zoodles. Toss until evenly coated.
  3. Serve immediately and top with optional basil leaves for garnish.


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