Zucchini Pasta with Cashew Basil Pesto

13 20 752
Ingredients Minutes Calories
Prep Cook Servings
10 min 10 min 2
Zucchini Pasta with Cashew Basil Pesto
Health Rating


2 large Zucchini
2 cup Basil, fresh
1/4 cup Cashew nuts, raw
2 clove(s) Garlic
1/4 cup Nutritional yeast (or parmesan )
2 tbsp Nutritional yeast (or parmesan )
1/4 cup Extra virgin olive oil
3 tbsp Extra virgin olive oil
2 tbsp Lemon juice
1/3 tsp Sea salt, fine
1/2 tsp Black pepper
1/8 tsp Nutmeg, ground (pinch)
1/2 cup Cherry Tomatoes (halved)


  1. Chop about 1/2″ off both ends of the zucchini and spiralize. I recommend tearing the noodles into smaller pieces as you go, otherwise, you’ll end up with a “Lady and the Tramp” situation on your hands when you try to eat your pasta!
  2. Once you’ve finished spiralizing, add zoodles and cherry tomatoes to a large bowl and mix in the pesto until well-coated. Enjoy!

Nutrition Facts

Per Portion

Calories 752
Calories from fat 515
Calories from saturated fat 74
Total Fat 57 g
Saturated Fat 8.2 g
Trans Fat 0.0 g
Polyunsaturated Fat 6.8 g
Monounsaturated Fat 40 g
Cholesterol 0
Sodium 333 mg
Potassium 1555 mg
Total Carbohydrate 32 g
Dietary Fiber 14.4 g
Sugars 12.8 g
Protein 27.2 g

Dietary servings

Per Portion

Fruit 0.1
Meat Alternative 0.5
Vegetables 5.4

Energy sources

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