Zucchini Noodle Pesto Pasta Bowl | Keto + Vegan
Nov 10, 2020Zucchini Noodle Pesto Bowl
Zucchini Noodle Pesto Bowl is keto-friendly, grain-free, gluten-free, and filled with heart-healthy fats. Plus, zucchini is naturally low carb and easy to digest, so everyone can enjoy this keto-friendly recipe. Also, the zucchini Noodle Pesto is a Pure Joy Academy favorite!
A zucchini noodles recipe (zoodles recipe) with a rich, creamy pesto sauce is the best zucchini pesto ever! Above all, this keto-approved dish is packed with a great number of flavors and will surprise all pasta lovers. If you crave that warm-mouth-full feeling of eating spaghetti but want to stay low carb and gluten-free, this recipe is perfect for you. The instructions on how to marinate the noodles are key to making this dish unforgettable and keep your family and friends coming back for more. Be sure to follow those instructions.
Furthermore, this easy, fresh, and nutrient-dense keto zucchini noodle pesto is also dairy-free and vegan. No animal products were needed to make this a light and deliciously creamy pesto pasta recipe. We love pasta, and living a low carb lifestyle can make us searching for a carby alternative. That's why this Zucchini Noodle Pesto recipe is perfect!
Zucchini Noodle Pesto Pasta Bowl
Ingredients
Instructions
- Tenderize the kelp noodles by adding 1/2 bag noodles to a bowl with hot water (enough to cover) and 1/2 tsp. baking soda + 1 Tbsp. lemon juice. Let sit for 5 minutes (do not let sit too long or else noodles will become too soft)
- Drain and add to your drained zucchini noodles. In a medium skillet, sauté onion in 1 Tbsp. coconut oil for 5 minutes.
- Add in mushrooms and veggies and sauté for another 5-6 minutes or until tender.
- Blend everything in a blender, except basil and hemp seeds, until smooth.
- Add all ingredients into your large mixing bowl with zucchini noodles and mix until well combined.