Whole30 Pesto Spaghetti
Elevate your weeknight dinner game with this vibrant and wholesome Whole30 Pesto Spaghetti recipe! Featuring tender zucchini noodles (zoodles) tossed in a creamy, dairy-free basil pesto, this dish is a low-carb, gluten-free, and paleo-friendly twist on a classic favorite. The rich pesto, made with fresh basil, pine nuts, garlic, and a touch of nutritional yeast, delivers bold, cheesy flavor without any dairy. Juicy blistered cherry tomatoes add a burst of sweetness and color, perfectly complementing the light, herbaceous sauce. Ready in just 30 minutes, this quick and easy meal is perfect for anyone on a Whole30 journey or simply looking for a healthy and satisfying plant-based dinner idea. Serve it fresh, garnish with extra basil, and watch it disappear from plates in no time!
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Ingredients
- 4 medium Zucchini
- 2 cups Fresh basil leaves
- 0.5 cup Pine nuts
- 0.5 cup Olive oil
- 2 large Garlic cloves
- 2 tablespoons Lemon juice
- 0.25 cup Nutritional yeast
- 1 teaspoon Salt
- 0.25 teaspoon Crushed red pepper flakes
- 1 cup Cherry tomatoes
Directions
Step 1
Start by washing the zucchini thoroughly. Using a spiralizer, create zucchini noodles (zoodles) by twisting the zucchini into spaghetti-like strands. If you don't have a spiralizer, you can use a vegetable peeler to create long ribbons.
Step 2
In a food processor, combine the fresh basil leaves, pine nuts, peeled garlic cloves, lemon juice, nutritional yeast, salt, and red pepper flakes. Pulse until the mixture begins to come together.
Step 3
While the food processor is running, slowly drizzle in the olive oil through the top chute until the pesto reaches a smooth, creamy consistency. Stop and scrape down the sides if needed.
Step 4
Taste the pesto and adjust the seasoning as needed, adding more salt or lemon juice to taste.
Step 5
In a large skillet over medium heat, lightly saute the cherry tomatoes until they begin to blister and soften, about 3-4 minutes.
Step 6
Add the zucchini noodles to the skillet with the tomatoes. Toss them gently to combine, cooking for an additional 3-4 minutes until just tender.
Step 7
Remove the skillet from the heat and gently toss the zucchini noodles and tomatoes with the prepared pesto until well coated.
Step 8
Serve immediately, garnishing with extra fresh basil or a sprinkle of nutritional yeast if desired.
Nutrition Facts
| Serving size | (1196.6g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1817.7 |
| Total Fat 161.0g | 0% |
| Saturated Fat 21.3g | 0% |
| Polyunsaturated Fat 34.2g | |
| Cholesterol 0mg | 0% |
| Sodium 9834.9mg | 0% |
| Total Carbohydrate 82.0g | 0% |
| Dietary Fiber 13.2g | 0% |
| Total Sugars 61.5g | |
| Protein 23.0g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 220.8mg | 0% |
| Iron 9.1mg | 0% |
| Potassium 2747.7mg | 0% |
Source of Calories