Vegan Pumpkin Seed Pesto Zucchini Noodles

Experience a vibrant and healthy twist on Italian-inspired cuisine with these Vegan Pumpkin Seed Pesto Zucchini Noodles. This dish features fresh zucchini spiralized into delicate strands and tossed in a creamy, dairy-free pesto that swaps traditional pine nuts for nutrient-rich pumpkin seeds. It is a light yet satisfying meal that brings together fresh herbs and wholesome ingredients in just 20 minutes.

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Whether you enjoy the noodles raw for a refreshing crunch or lightly sautéed for a comforting warmth, the star of the show is the pumpkin seed pesto. It provides an earthy depth and a beautiful green hue that coats every ribbon of zucchini. Garnished with bright cherry tomatoes, it’s a feast for both the eyes and the palate.

Ingredients

• For the Pumpkin Seed Pesto
• 1 cup (130 g) raw pumpkin seeds (pepitas)
• 2 cups (50 g) fresh basil leaves, packed
• 2 cloves garlic
• 1/3 cup (80 ml) extra-virgin olive oil
• 2 tbsp lemon juice (about 1/2 lemon)
• 2 tbsp nutritional yeast
• 1/2 tsp sea salt
• 1/4 tsp freshly ground black pepper
• 2–4 tbsp water, as needed
• For the Zucchini Noodles
• 4 medium zucchini (about 800 g), spiralized
• 1 tbsp olive oil (optional, for sautéing)
• 1/2 cup (70 g) cherry tomatoes, halved (optional, for garnish)
• Fresh basil leaves, for garnish

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Instructions

Step 1: Prepare the Pesto

In a food processor, combine pumpkin seeds, basil, garlic, olive oil, lemon juice, nutritional yeast, salt, and pepper. Pulse until a thick, coarse paste forms. Add water, 1 tablespoon at a time, to achieve a creamy consistency. Taste and adjust seasoning as needed.

Step 2: Prepare the Zucchini

Spiralize the zucchini into noodles using a spiralizer or julienne peeler.

Step 3: Choose Your Base

For raw noodles: Pat the zucchini noodles dry with paper towels and transfer to a large bowl. For warm noodles: Heat 1 tbsp olive oil in a large skillet over medium heat. Add zucchini noodles and sauté for 2–3 minutes, just until warmed through and slightly tender.

Step 4: Combine

Toss the zucchini noodles with the pumpkin seed pesto until evenly coated.

Step 5: Serve

Serve immediately, garnished with cherry tomatoes and fresh basil leaves if desired.

Zusatztipps für die Zubereitung

To ensure the best texture, use a food processor to reach the desired coarseness of the pesto. If you prefer a smoother sauce, blend for a longer duration. When preparing the zucchini, patting the noodles dry with paper towels is essential to prevent the dish from becoming watery, especially if serving them raw.

Varianten und Anpassungen

You can easily customize this recipe to suit your preferences. Add an avocado to the pesto during blending for extra creaminess. If you don't have pumpkin seeds, sunflower seeds or walnuts make excellent substitutes. For a protein boost, consider tossing in cooked chickpeas or white beans before serving.

Serviervorschläge

This dish is best served immediately to maintain the freshness of the zucchini. It pairs beautifully with a crisp Sauvignon Blanc or a refreshing glass of sparkling water with a squeeze of lemon. Garnish with extra pumpkin seeds for an added crunch and a few fresh basil leaves for a pop of color.

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Enjoy this nutritious and flavorful meal that highlights the best of plant-based ingredients. These Vegan Pumpkin Seed Pesto Zucchini Noodles are a testament to how simple components can create a sophisticated and delicious main dish that fits perfectly into a healthy lifestyle.

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Frequently Asked Recipe Questions

→ Can I make the pesto ahead of time?

Yes, prepare the pesto up to 5 days in advance and store it in an airtight container in the refrigerator. The flavors actually develop and intensify over time, making it even more delicious.

→ What can I use instead of pumpkin seeds?

Sunflower seeds, walnuts, or cashews work beautifully as substitutes. Each brings a slightly different flavor profile while maintaining that creamy, nutty texture essential to the dish.

→ Should I cook the zucchini noodles or serve them raw?

Both methods work perfectly. Raw noodles stay crisp and refreshing, while lightly sautéed them for 2-3 minutes creates a warmer, more tender dish. Choose based on your preference and the season.

→ How do I prevent zucchini noodles from becoming watery?

After spiralizing, pat the noodles dry with paper towels to remove excess moisture. If serving warm, avoid overcooking—just 2-3 minutes in the skillet keeps them tender-crisp without releasing too much water.

→ Is nutritional yeast necessary for the pesto?

Nutritional yeast provides that savory, umami flavor typically found in cheese. While not strictly necessary, it significantly enhances the depth of flavor. If unavailable, add a pinch more salt and a squeeze of lemon juice.

→ Can I add protein to make this more filling?

Absolutely. Toss in cooked chickpeas, white beans, or crispy roasted chickpeas for extra protein. Sautéed tofu or hemp seeds also work wonderfully while maintaining the plant-based focus.