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Zucchini Noodles with pesto, tomatoes and smoky tempeh.
Zucchini Noodles with pesto, cherry tomatoes, scallions, and sweet-smoky tempeh cubes is a light, and refreshing recipe. It’s quick and easy to prepare, and it makes a lovely, healthy lunch or dinner. Perfect for the warmer days.
If you are looking for a healthy weeknight dinner recipe, then I’ve got something delicious for you:
Spiralized zucchini tossed together with a creamy avocado and basil pesto, then topped with all the goodness. Super simple but tastes so good!
I love zucchini noodles, not because they are low carb, but because they are a fun alternative to traditional pasta. I don’t say I’d ever give up real pasta for zoodles, but some days they are exactly what I want: light, fresh noodles with the perfect crunch. Paired with a creamy dressing, extra veggies for texture, plus some sweet and smoky tempeh cubes, zucchini noodles are simply delightful.
This recipe for Zucchini Noodles with Pesto is gluten-free, vegan, and can be also easily made raw vegan. Simply omit the tempeh cubes, and don’t toast your pine nuts. You can also add extra veggies, herbs, nuts, vegan cheese (tofu feta is superb here!) or whatever you like to the noodles.
If you are looking for more light meals, check out these recipes:
- Spiralized Zucchini, Cherry and Lentil Salad
- Mini Cauliflower Pizza
- Quinoa Tabbouleh Stuffed Avocados
- Green Summer Soup with Dill
- Buckwheat Salad with Roasted Sweet Potato
- Pulled Jackfruit Summer Rolls
- Green Tabbouleh with Asparagus and Avocado
- Quinoa & Potato Cakes with Pickled Radish
- Ginger and Green Tea Soba Noodle Salad
- Quick Hummus Pasta with Asparagus
- Mediterranean Orzo Salad
Or if you are interested in RAW VEGAN recipes, try these recipes:
- Raw Vegan Cashew Mozzarella
- Raw Vegan Lasagne
- Quick Pickled Red Cabbage
- Raw Fettuccine Alfredo
- Simple Raw Zucchini Roll-Ups
- Tahini & Cucumber Soup
- Raw Cultured Cashew Cheese
- Raw Corn and Avocado Soup
- Basic Cashew Cheese with Herbs
- Green Pea and Coconut Spread
- Raw Carrot Cake with Cashew Frosting
- Avocado and Coconut Salad Dressing
If you try this recipe, let me know! I would highly appreciate if you could leave a comment and rate it. Also don’t forget to take a picture and tag it on Instagram (use the hashtag #greenevi) or post it on Facebook! I love seeing what you come up with! ♥︎
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Zucchini Noodles with Pesto & Tempeh
- Total Time: 20 minutes
- Yield: 2-4 1x
Ingredients
- 2 medium zucchinis (750 g/1.6 lbs)
- 3 green onions, chopped
- 1.5 cups of halved cherry tomatoes
- 2–3 tbsp toasted pine nuts + more for serving
For the pesto:
- 2 cups of tightly packed fresh herbs and/or greens (such as basil, parsley, spinach, or arugula)
- 1/2 cup of chopped nuts or seeds (such as pine nuts, hazelnuts, almonds, sunflower seeds, or cashews)
- 1 small avocado
- 3–4 cloves of garlic
- 1 lemon, juiced
- 2 tbsp nutritional yeast
- salt, pepper
For the tempeh:
- 1.5 cups of diced or crumbled tempeh
- 2 tbsp vegetable oil (optional)
- 2 tbsp soy sauce
- 1.5 tbsp maple syrup
- 1.5 tsp garlic powder
- 3/4 tsp liquid smoke
- salt, pepper
Instructions
- Spiralize zucchinis, then add to a large bowl with green onions, cherry tomatoes and pine nuts.
- For the pesto add ingredients with about 1/4 cup of water to a food processor or blender, and process until creamy. Adjust consistency with water, if needed, and season with salt and pepper.
- For the tempeh heat up oil in a large skillet over medium-high heat (if keeping this oil-free, simply use a good non-stick skillet). Add diced or crumbled tempeh, and cook for 5 minutes, stirring occasionally, until every side is lightly browned.
- While tempeh is cooking, whisk together soy sauce, maple syrup, garlic powder, liquid smoke, 2 tablespoons of water, and a good pinch of salt and pepper. Pour this over the tempeh, and cook for another 1-2 minutes, until sauce thickens, and tempeh cubes are crispy. Let tempeh cool for 10-15 minutes.
- To assemble add pesto to zucchini noodles, and mix everything well together. Portion into serving plates, and top with tempeh cubes and pine nuts. Enjoy!
- Prep Time: 10 mins
- Cook Time: 10 mins
I absolutely love zucchini noodles in place of grain pasta but i have yet to buy a good spiralizer. the meal looks fabulous.
Thanks! 🙂
I love my spiralizer, it’s from the brand Lurch. I’ve been using it for years now, and it still works really well!
Crisp tempeh bits look really good 🙂
Thanks, Angie 🙂
This looks divine, but I’m stumbling over the liquid smoke. Not knowing what it was I saw online that it contains substances that are carcinogenic. OK, don’t want to use that … can you suggest, please, an alternative, especially one that is NOT hot? (Can’t do ‘hot’)
Thankyouthankyouthankyou,
Danielle
Hey Danielle,
For extra smoky flavor you could use a little smoked paprika here. Or even a tablespoon of barbecue sauce. It won’t be as smoky, as with the liquid smoke, but still delicious 😉
Let me now, if you try the recipe, would love to hear your feedback!
This is such a beautiful recipe and so simple to make. The flavours and textures are amazing and so fresh, something we all thoroughly enjoyed. This is definitely a new favourite. Thank you for your creation, absolutely devine 🙂
Thank you so much for your feedback, Jodi! I’m really glad you liked the recipe 🙂