This delicious Pesto Zucchini Noodle recipe is not only vegan, but it is also low-carb and Keto-friendly!

If you’re looking for a delicious alternative to pasta, give this recipe a try!

I love this pesto sauce made with walnuts instead of pine nuts because I often find that pine nuts irritate my stomach. As well, you can always add more garlic to the sauce if you’re a garlic-lover!

Ingredients

FOR THE PESTO SAUCE

1/4 cup olive oil

1 1/2 cups packed fresh baby spinach leaves

1/2 cup packed fresh basil leaves

1/4 cup walnuts

1 garlic clove

1/8 tsp salt

FOR THE ZUCCHINI NOODLES

2 medium zucchini - spiralized (you can also buy zucchini noodles pre-spiralized) or use a julienne peeler to make your noodles (discard the core).

1 TBSP extre virgin olive oil

1/2 cup mushrooms

Fresh ground pepper to taste

FOR THE TOPPINGS

2 ounces of soft fresh vegan “cheese” crumbled (Violife feta is a great brand) - Or you can use regular feta cheese if you’re not making it vegan. Parmesan Cheese either vegan or regular cheese can also be a lovely option if Feta isn’t available.

1/2 cup pitted and chopped black, green or kalamata olives

Black Pepper to taste.

We added a side of Plant-Based Sausage here for a little extra protein.

Preparation

In the container of a food processor or vita mix combine all of the ingredients for the pesto sauce and blend until smooth.

Spiralize the Zucchini or using a julienne peeler, make long slices down the sides all around until you reach the seeded core. Discard the core.

In a large skillet, heat the oil over medium heat. Add the mushrooms and fry until soft. Then add the Zucchini Noodles and pepper.

Cook the mushrooms mixed with the Zucchini Noodles for another 3 - 5 minute, until the noodles are tender, but still a little crispy, and remove from the heat.

Add the pesto sauce from the blender and toss to coat the noodles.

Top with the cheese and olives and pepper to taste.

We like to add vegan sausage as a side as well.