Description
Slightly sautéed zucchini noodles are tossed in a homemade pesto made with pumpkin seeds, hemp seeds, sunflower seeds, peas, spinach, basil, and parsley served with roasted cherry tomatoes and garnished with vegan Parmesan cheese for an easy, delicious gluten-free, vegan, plant-based dinner.
Ingredients
Units
Scale
- ~6-8 cups (20 oz) zucchini noodles
- Seedy Pesto (below)
- 10 oz cherry tomatoes (golden or red)
- vegan parmesan for garnishing (opt.)
Seedy Pesto
- 1/4 cup olive oil
- 1/4 cup raw pumpkin seeds
- 1/4 cup raw sunflower seeds
- 1/4 cup raw hemp seeds
- 3 ounces fresh basil leaves
- 0.5 ounces fresh parsley
- 1 large handful of spinach leaves
- 1/2 cup frozen peas, thawed
- 1/4 cup nutritional yeast flakes
- 1 teaspoon minced garlic
- 1 tablespoon lemon juice
- 1 teaspoon salt
- pinch pepper
Instructions
- Preheat your oven to 450 degrees F.
- Wash and place your cherry tomatoes on a parchment-lined baking sheet and drizzle with olive oil and sprinkle with salt
- Roast the tomatoes for about 10 minutes until the skins start to break and juice.
- Thaw your peas in the microwave, covered with water. Drain and set aside.
- Blend all the pesto ingredients together in your food processor/blender, including the peas, making sure the and basil is blended fully but it’s ok to have chunks of seeds for added texture.
- Heat a non-stick skillet over medium heat with a tablespoon of olive oil. Add the zucchini noodles to the skillet, sprinkle lightly with salt and pepper and saute them for about 5 minutes tossing occasionally.
- Add the pesto to the skillet, toss to combine.
- Serve the pesto zoodles into bowls and top with roasted tomatoes and garnish with vegan parmesan cheese and additional seeds if desired.
- Store leftovers in the fridge and consume within a couple of days.
- Prep Time: 10 minutes
- Additional Time: 0 hours
- Cook Time: 15 minutes
- Category: Lunch & Dinner
- Cuisine: American