Recipe
Creamy Pesto Zucchini Pasta This vibrant, veggie-packed pasta brings together the best of creamy comfort and fresh, herb-filled flavour. A silky cashew-basil pesto blends beautifully with tender spaghetti and delicate zucchini ribbons, creating a nourishing dish that feels indulgent while staying light and wholesome. Perfect for a quick weeknight dinner or a nourishing lunch, this creamy green bowl is as satisfying as it is simple — ready in under 30 minutes and bursting with springtime freshness. Ingredients For the pesto 1/2 cup cashews 4 Tbsp hemp seeds 2 cups basil 1 cloves garlic 1/2 cup nutritional yeast 1 cup Pureharvest Organic Almond Juice + zest 1 lemon 1 Tbsp extra virgin olive oil Salt + pepper to taste For the pasta 2 zucchinis, peeled into thin noodle strips 250 g spaghetti Instructions Add all the pesto ingredients into a blender and blend on high until smooth. Using a julienne peeler to peel the zucchini into thin noodle pieces. Cook the spaghetti to packet instructions. Transfer the cooked spaghetti to a pan over low-medium heat with a dash of extra virgin olive oil, add in the zucchini noodles and creamy pesto sauce a stir to combine. Heat for a few minutes. Serve with some fresh basil and cashew parmesan. Share this recipe Print recipe

Creamy Pesto Zucchini Pasta

This vibrant, veggie-packed pasta brings together the best of creamy comfort and fresh, herb-filled flavour. A silky cashew-basil pesto blends beautifully with tender spaghetti and delicate zucchini ribbons, creating a nourishing dish that feels indulgent while staying light and wholesome. Perfect for a quick weeknight dinner or a nourishing lunch, this creamy green bowl is as satisfying as it is simple — ready in under 30 minutes and bursting with springtime freshness.

Ingredients

For the pesto

1/2 cup cashews
4 Tbsp hemp seeds
2 cups basil
1 cloves garlic
1/2 cup nutritional yeast
1 cup Pureharvest Organic Almond
Juice + zest 1 lemon
1 Tbsp extra virgin olive oil
Salt + pepper to taste

For the pasta

2 zucchinis, peeled into thin noodle strips
250 g spaghetti

Instructions

Add all the pesto ingredients into a blender and blend on high until smooth.
Using a julienne peeler to peel the zucchini into thin noodle pieces.
Cook the spaghetti to packet instructions.
Transfer the cooked spaghetti to a pan over low-medium heat with a dash of extra virgin olive oil, add in the zucchini noodles and creamy pesto sauce a stir to combine. Heat for a few minutes.
Serve with some fresh basil and cashew parmesan.

Share this recipe