Zucchini Pasta with Pesto Sauce

My new favorite thing is making veggie pasta. After I discovered the greatness of spiralizing vegetables, I cannot stop myself. It’s so easy to create vegan, delicious and healthy dishes with the spiralizer tool. If you have not tried yet, I encourage you to do so since you can create fun, colorful and nutritious alternatives to the traditional pasta.

In the coming weeks, I’ll share videos/photos of how I use the spiralizer tool with variety of vegetables. Below is the Spiralizer 5-blade vegetable slicer I use. It’s very versatile and strong. I’m able to spiralize even the hard veggies such as beets.

Here is the recipe for a zucchini pasta which I made in less than 20 minutes.


Zucchini Pasta with Pesto Sauce

Servings 2 people


  • 2 zucchini
  • 2 tbsp cashews
  • 1/2 large avocado
  • 1/2 cup fresh basil leaves
  • 1.5 tbsp fresh lemon juice
  • 1 clove garlic
  • 3 tbsp extra virgin olive oil


  1. Trim the ends of the zucchini.

  2. Spiralize the zucchini into noodles and transfer to a large bowl.

  3. Add basil, avocado, garlic, cashews, olive oil and lemon juice to a food processor. Process until smooth. If it comes out too thick, you may add water 1 tbsp at a time. I use a high speed food processor from Ninja. It's very efficient and high power. If not using a high speed food processor, you will need to soak the cashews in water for a few hours before processing. 

  4. Add the dressing over the zucchini and mix well. 

  5. Serve with pearl tomatoes. 

I hope you enjoy this as much as I did.



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