Creamy & Comforting Zoodles with Pistachio Pesto

by veronica

This is a perfect recipe to use when you are craving something comforting, savory and creamy but don’t want the heaviness from a pasta dish. 

Serves: 1

  • 2 pcs of small zucchinis, I used a yellow and a green variety, spiralized
  • 2 tbsp vegan cream 
  • 2-3 tbsp pistachio pesto
  • 1 pcs small yellow tomato, diced
  • 1/2 pc onion, diced
  • olive oil to fry 
  • salt, pepper and nutritional yeast to taste 


  • Fry the onion and tomato in olive oil until the onion is translucent.
  • Lower the heat and add  pistachio pesto and stir well, add vegan cream and make a thick sauce. 
  • Add the zoodles, either as is or after you have soaked them in hot water and drained them. 
  • Stir together on low heat, add additional salt, pepper and nutritional yeast to taste. 
  • Serve immediately. Decorate with additional nutritional yeast.

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