Spiralized Zucchini Noodles with Vegan Mint Pesto

Spiralized Zucchini Noodles with Sicilian Mint Pesto, a gluten-free and vegan healthy meal l www.stephinthyme.com

The Spiralizer changed the way I eat vegetables. I know that’s quite a strong statement, but it’s true.

The inexpensive, easy-to-use kitchen tool opened up a whole other realm of culinary possibility, ushering back creativity and inspiration in my approach towards preparing vegetables that had been waning for some time. The Spiralizer was a birthday gift from my mom this past year.

After using the Spiralizer for the first time, I wondered how I had gone so long without it. This Spiralized Zucchini Noodles with Mint Pesto recipe is one of my favorite spiralized recipes.

Spiralized Zucchini Noodles with Sicilian Mint Pesto, a gluten-free and vegan healthy meal l www.stephinthyme.com

A Spiralizer transforms whole vegetables into a pile of curly noodles – aka “spirals.” The tool comes with three different blades that result in three kinds of spirals – thick noodles, thin noodles, and flat ribbons. It is quite a sight to behold. And it’s easy. So easy. (And easy to clean, I would be remiss if I didn’t mention that).

Spiralized Zucchini Noodles with Sicilian Mint Pesto, a gluten-free and vegan healthy meal l www.stephinthyme.com

This simple tool has helped increase my vegetable intake. Instead of pasta, I spiralize zucchini into noodles for both hot dishes and cold salads. (The zucchini noodles also make great filling for wraps and sandwiches). I spiralize sweet potatoes for meatless tacos, cucumbers for lettuce-less salads, and butternut squash for colorful stir fry suppers. I even spiralize broccoli stems instead of throwing them away, adding them to everything from salads to fajitas.

With a Spiralizer, you can have fun with food. It’s like a game – what can I spiralize today that I haven’t before? What dish can I bolster with additional vegetables?

Spiralized Zucchini Noodles with Sicilian Mint Pesto, a gluten-free and vegan healthy meal l www.stephinthyme.com

A few days ago, I made a zesty Sicilian Mint Pesto. Unlike its basil counterpart dripping in oil and loaded with pine nuts and cheese, this vegan version chock full of roma tomatoes and fresh mint is much healthier and heartier.

Tossed together with lightly sautéed spiralized zucchini noodles, it’s a light but flavorful supper that’s healthy all around.

Spiralized Zucchini Noodles with Sicilian Mint Pesto, a gluten-free and vegan healthy meal l www.stephinthyme.com

I would love to hear from you. What’s your favorite vegetable to spiralize?

For more food related fun, and to see what’s cooking up in my kitchen, follow me on:
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Spiralized Zucchini Noodles with Vegan Mint Pesto
 
Prep time
Cook time
Total time
 
Spiralized zucchini noodles tossed in a hearty, dairy-free mint pesto. A healthy, gluten-free weeknight meal that comes together in less than a half hour.
Serves: 2-4 servings
Ingredients
  • 2 large zucchini, spiralized into noodles and trimmed
  • 2 tbsp + 1 tsp extra virgin olive oil
  • 5 medium roma tomatoes, deseeded
  • 3 cloves garlic, peeled and minced
  • 1 cup fresh mint leaves, packed
  • ½ cup walnut halves
  • 1 tbsp lemon juice
  • 1 tsp crushed red pepper flakes
  • salt and pepper, to taste
Instructions
  1. Prepare the pesto, ideally 2 hours in advance of serving, or overnight. Deseed the tomatoes by slicing them in half along the equator. Take one of the halves in your hand and squeeze gently over a bowl so the seeds and gooey "insides" fall into the bowl. Repeat for all tomatoes. Quarter the halves and load into a food processor.
  2. Add the mint, walnuts, garlic, lemon juice, red pepper flakes, and 2 tbsp of olive oil into the food processor. Pulse until well combined. Season with salt and pepper, to taste. Cover and refrigerate.
  3. Wash and trim the ends of both zucchini. Individually spiralize both zucchini, trimming long noodles, as needed. (If you don't have a spiralizer, you can use a julienne peeler).
  4. In a non-stick skillet, heat remaining olive oil over medium. Add the zucchini noodles and toss until warm, about 1 minute.
  5. Add ¾ of the pesto. Cook for 3-5 minutes, stirring occasionally, until hot and zucchini noodles soften. Excess water will have formed once the zucchini cook down and the pesto heats. Pour off any excess liquid before serving.
  6. Divide into bowls (makes 2 hearty servings, 4 smaller servings). Garnish with additional pesto, as desired.

 

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Comments

  1. says

    I totally agree – the spiralizer revolutionized my veggie eating (and my gluten-free cooking!). I’ve never had a mint pesto before, but I’m loving this combination of flavors in your sicilian zoodle recipe:)

  2. says

    Hi Steph – found your blog through the Finding Vegan FB group! I haven’t tried a spiralizer yet but I’ve wanted to make zucchini noodles forever! The mint pesto sounds like a must-try for when I finally get around to this :)

    • says

      Hi Kelly – thanks for stopping by! Zucchini noodles are the best, they are also really tasty in a cold salad or as a sandwich stuffer. Let me know what you think of the mint pesto when you get around to trying it :)

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