I love zucchini noodles, especially in a creamy pesto sauce. Mixing whole-wheat spaghetti with spiralized zucchini is fun, healthy and an easy way to eat more veggies. Read on for another creamy vegan pasta recipe.
This is my favourite sautéed zucchini recipe. I love mixing ‘zoodles’ with regular whole-wheat spaghetti, and the added crunch of the roasted chickpeas is just amazing. If you’re ever wondering what to do with pesto besides just stirring it through some pasta, mixing it with some veggies and non-dairy cream is always a good idea. Pesto gives the cream a nice flavour while not overwhelming if you only use one or two teaspoons. Recipe below!
Recipe: Creamy zucchini noodles
Vegan zucchini noodle recipe
Preheat the oven to 220 degrees Celsius.
Drain the chickpeas and rinse them with water. Pat try.
In a bowl, mix the peas with 1 tablespoon of olive oil, paprika, onion powder, chili powder, turmeric, pepper & salt.
Spread on a baking sheet and put in the oven for 35-40 minutes until light brown and crunchy.
While the chickpeas are roasting in the oven, cook the spaghetti al dente and set aside.
Heat a dry wok or skillet over medium-low heat and roast the pine nuts for about 4-5 minutes until light brown (stir frequently!). Set aside.
Heat the olive oil in a wok over medium-high heat. Add onions and cook for a few minutes (until soft).
Stir in garlic, haricots verts and spiralized zucchini and continue to cook for about 2 minutes (cooking zoodles doesn’t take long).
Add cream, pesto, nutritional yeast and roasted pine nuts. Mix well and continue to cook for about 5 minutes, until the vegetables are tender.
Stir in spaghetti and cook for a few minutes until the spaghetti is warm.
Remove from heat & serve with the roasted chickpeas and some additional nutritional yeast.