Vegan Pesto Zoodle Bowl

Vegan Pesto Zoodle Bowl

The Vegan Pesto Zoodle Bowl tastes like a cross between a pasta dish and a salad, with fresh zucchini noodles and a savory pesto sauce. It's a delicious way to enjoy lots of vegetables in one meal.
My Notes:
Prep Time5 minutes
Cook Time15 minutes
Total Time20 minutes
Meal Type: Dinner, Lunch, Salad
Special: 10 Ingredients or Less, 30 Minutes or Less, Gluten-Free, Kid-Friendly, Nut-Free, Oil-Free, Seasonal (Hot Weather), Soy-Free
Tool: Stove
Ingredient: Mushrooms, Tomatoes, Zucchini
Servings: 4 as a side (2 as a main)
Ingredients
  • 4 zucchinis spiralized (or thinly sliced into noodle shapes)
  • 1/4 cup(s) vegan pesto (homemade or store-bought)
  • 1 tablespoon(s) olive oil
  • 7 oz mushrooms chopped
  • 5.2 oz grape or cherry tomatoes
  • Optional garnishes for pesto noodle bowls (choose as many as you like): vegan parmesan, nutritional yeast, crushed red pepper flakes, hot sauce, sat and pepper, fresh basil, pine nuts, or chopped salted and roasted cashews
Instructions
  • Start by patting the zucchini noodles dry with a clean paper towel, then place into a large bowl.
  • Drizzle the vegan pesto over the zucchini noodles and gently toss until the noodles are coated.
  • Add the olive oil to a small pot over medium heat, and cook the mushrooms for 5-7 minutes until the begin to release their juices. Now add the tomatoes and cook for a further 5 minutes. Lastly, add the zucchini and toss gently to mix and heat through for 2 - 3 minutes.
  • Serve the zucchini noodles and top with desired garnishes.
Notes
For oil-free: simply omit the oil and instead do a water or broth sauté.
Nutrition
Calories: 142kcal | Carbohydrates: 10g | Protein: 5g | Fat: 10g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 1mg | Sodium: 165mg | Potassium: 757mg | Fiber: 3g | Sugar: 7g | Vitamin A: 1011IU | Vitamin C: 41mg | Calcium: 62mg | Iron: 1mg
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