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Zucchini Noodles with Creamy Avocado Pesto
Are you in search of a delicious and light dish that fits perfectly into a Vegan & Vegetarian lifestyle? Look no further than these zucchini noodles with creamy avocado pesto. This dish is not only fresh and satisfying but also a great way to sneak in some extra veggies into your meals.
Try another take on zucchini noodles with roasted cherry tomatoes.
Imagine spiralized zucchini tossed with a velvety, herb-infused avocado pesto that brings a burst of flavor to every bite. Perfect for a quick weeknight dinner or a fancy gathering, this recipe is a must-try for anyone looking to enjoy plant-based goodness.
Explore a baked option with zucchini lasagna for a hearty meal.
Refreshing Zucchini Noodles with Avocado Pesto
Zucchini Noodles with Creamy Avocado Pesto
Course: Dinner Prep, Vegan u0026amp; Vegetarian PrepCuisine: ItalianDifficulty: Easy4
servings10
minutes250
kcalThis dish features tender zucchini noodles coated in a smooth, rich avocado pesto, making it both satisfying and healthy. The combination of fresh basil and garlic in the pesto gives it a vibrant flavor profile, while the zucchini adds a refreshing crunch.
Ingredients
4 medium zucchinis, spiralized
2 ripe avocados
1 cup fresh basil leaves
2 tablespoons lemon juice
2 tablespoons olive oil
1 clove garlic, minced
Salt and pepper to taste
Cherry tomatoes, halved (for garnish)
Pine nuts or walnuts (optional, for garnish)
Directions
- Spiralize the Zucchini: Use a spiralizer to create noodles from the zucchinis. Set aside in a colander to drain excess moisture.
- Make the Pesto: In a food processor, combine avocados, basil, lemon juice, olive oil, garlic, salt, and pepper. Blend until smooth and creamy, adjusting seasoning to taste.
- Toss Noodles: In a large bowl, combine the drained zucchini noodles with the avocado pesto, tossing until the noodles are well coated.
- Serve: Plate the zucchini noodles and garnish with halved cherry tomatoes and a sprinkle of pine nuts or walnuts, if desired. Enjoy immediately.
Key Prep Tips
- Use Fresh Zucchini: Select firm, fresh zucchinis for the best texture. Spiralize them just before use to keep them crisp.
- Pesto Preparation: Blend the avocado, basil, garlic, and lemon juice until smooth. Adjust the consistency by adding olive oil or water gradually.
- Avoid Soggy Noodles: Pat the zucchini noodles dry with a paper towel after spiralizing to remove excess moisture.
- Timing is Key: Toss the zucchini noodles with the avocado pesto just before serving to prevent them from getting watery.
- Optional Sautéing: If you prefer softer noodles, lightly sauté them in olive oil for 1-2 minutes before adding the pesto.
Suggested Variations
- Add Veggies: Toss in cherry tomatoes, roasted bell peppers, or sautéed mushrooms for extra color and flavor.
- Protein Boost: Include chickpeas, grilled tofu, or roasted tempeh for a protein-packed meal.
- Nut-Free Option: Replace the pine nuts or walnuts in the pesto with sunflower seeds for a nut-free version.
- Citrus Twist: Substitute lime juice for lemon juice to give the pesto a tangy twist.
- Cheesy Flavor: For non-vegan options, add grated Parmesan cheese to the pesto for a richer flavor.
Serving Suggestions
- As a Main Dish: Serve as a light, refreshing main course paired with crusty whole-grain bread.
- As a Side Dish: Complement grilled vegetables or vegan burgers with this vibrant dish.
- Topped with Nuts: Garnish with toasted pine nuts or almonds for added crunch.
- Cold or Warm: Enjoy as a cold salad on hot days or gently warm the noodles for a cozy meal.
- With Breadsticks: Serve alongside vegan garlic breadsticks for a satisfying pairing.