Pea pesto zoodles are a vegan dish with crisp, tender zucchini noodles drenched in lemony pea pesto.
Does your Monday need some pasta?
Yes, it does. It really does. If we’re being honest, there are some days when you just need a giant bowl of noodles. I’m looking at you, Monday.
Mondays need fun food, and (luckily for you!) this is fun food at its healthiest!
Just look at all that green.
In these Pea Pesto Zoodles, we have TONS of plant-powered goodness from a bunch of different green vegetables! Let’s break them down:
- Zucchini: A low-carb, high-nutrient vegetable that will rock your pasta-loving mouth.
- Spinach: A leafy green that packs 510% of your daily Vitamin K value in one serving.
- Peas: A protein-packed plant that’s high in fiber and Vitamin C.
- Some other great-tasting plants that are full of flavor and good stuff 😉
Let it be known that these incredible “noodles” are completely plant-based and 100% VEGAN! SO many people fight about how healthy things like “whole grains” and red meat are, but everyone can agree that vegetables are good great for you. Whether you’re paleo, vegan, vegetarian, allergic to nuts, or something else, I guarantee you can eat and LOVE these noodles. —> because how many people are allergic to zucchini?
These pea pesto zoodles are one bowl of noodles that you can absolutely faceplant into without feeling an ounce of guilt. Like my (Paleo Thai Chicken Pizza,) it’s kind of a salad disguised as something else . . . *insert sneaky face emoji here* Unlike salad, you could definitely eat this warm if you wanted to! These zoodles are great hot and cold.
To ensure non-soggy zoodles, sprinkle them with salt and drain before cooking. I like to drain them a second time before adding the pesto, to make sure all that water is gone.
Speaking of the pesto . . . Woah! This pesto is made without basil, pine nuts, and cheese. Instead, it uses spinach and peas for an extra punch of green!Have yourself a Monday Funday and eat some paleo & vegan Pea Pesto Zoodles! tell a friend
Pea pesto zoodles are an awesome way to use up all that extra summer squash/zucchini that I know is languishing in your fridge right now. Don’t lie . . . I know it’s there. (I’m guilty of it too.) Although zucchini is definitely a summer crop, the pesto is so reminiscent of springtime that you could make this dish for months on end! The pesto will remind you of cooler spring days.
If you were in the mood for something more starchy, you could easily use some real pasta instead of zucchini. I would definitely do that — gluten-free pasta and I are having a moment right now, and I’m currently hoarding some organic macaroni elbows in my pantry. They’re made with brown rice, quinoa, and amaranth. THAT’S IT. They are so good.
Pea pesto zoodles are:
- Vegan and vegetarian
- Allll the frees: gluten, grains, dairy, nuts, soy, eggs, shellfish, etc.
- Possibly raw vegan: If you prefer uncooked zucchini noodles, go for a completely raw dish!
- Calling your name right now!
This pasta turns boring Mondays into Monday Fundays.
Pin it! Make it! Eat it! Love it!