Zucchini Spaghetti with Cashew Pesto
Zucchini spaghetti pair with a creamy cashew pesto for a tasty and gluten-free alternative to traditional pasta. Perfect for a quick lunch or light dinner.
Difficulty
Time
20 minutes
Category
Nutritional Values
Estimated nutrition facts per 100g*
Calories
120Kcal
Carbohydrates
6g
Proteins
3g
Fats
9g
Fiber
2g
Salt
0.3g
*Values are estimated and may vary depending on the actual ingredients used and their quantity
Ingredients (for 4 people)
| Ingredient | Quantity |
|---|---|
| Large zucchini | 4 (about 800 g / 28 oz) |
| Raw cashews (unsalted) | 100 g (3.5 oz) |
| Fresh basil | 30 g (1 oz) |
| Nutritional yeast flakes | 2 tablespoons |
| Lemon juice | 2 tablespoons |
| Garlic | 1 clove |
| Extra virgin olive oil | 4 tablespoons |
| Water (to soften the pesto) | 2–4 tablespoons |
| Salt | to taste |
| Black pepper | to taste |
Instructions
-
Soak the cashews in hot water for at least 15 minutes (or in cold water for 2 hours) to soften them.
-
Wash the zucchini and make the spaghetti using a spiralizer or julienne peeler. Set aside.
-
Prepare the cashew pesto: drain the cashews and blend them with basil, nutritional yeast, garlic, lemon juice, olive oil, salt, and pepper. Add water gradually until you achieve a creamy consistency.
-
In a large pan, slightly warm the zucchini noodles with a drizzle of oil for 2–3 minutes, just enough to warm them (you can also leave them raw for a fresher, crunchier version).
-
Season the zucchini with the pesto, mix well, and adjust salt and pepper if needed.
-
Serve immediately with a drizzle of olive oil and, if you like, an extra sprinkle of nutritional yeast.
Extra Tips
- For a fresher note, add some halved cherry tomatoes when serving.
- The pesto keeps in the fridge for 2-3 days in an airtight container.
- You can substitute cashews with peeled almonds or pine nuts for a different flavor.
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