10-Minute Zucchini Pasta with Vegan Cashew Basil Pesto

Whether you are gluten-free, vegetarian, vegan or just plain crazy about veggies, this "pasta" dish will make you glad you are you who you are.
By | August 07, 2015


In a food processor, add garlic cloves, 3 tablespoons olive oil, pepper, and cashews. Process until smooth.

Add nutritional yeast and salt and process to combine.

Add basil and ¼ cup olive oil and process again.

Finally, add lemon juice and process until combined.

Set the pesto aside until you're ready to combine with zucchini noodles.

Chop about ½" 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!

Once you've finished spiralizing, add zoodles to a large bowl and mix in the pesto until wellcoated.

Serve and enjoy!

Recipe and image courtesty The Fitchen.  To find more information and recipes visit The Fitchen.


  • 2 large zucchinis
  • 2 cups of fresh basil
  • ¼ cup of raw cashews
  • 23 garlic cloves
  • ¼ cup + 2 tablespoons nutritional yeast
  • ¼ cup + 3 tablespoons quality olive oil
  • 2 tablespoons lemon juice
  • ⅓ teaspoon sea salt
  • ½ teaspoon black pepper
  • pinch of nutmeg
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