Zucchini noodles with pesto are delicious low-carb keto pesto pasta made of spiralized zucchini and cooked in a creamy almond milk pesto sauce. Also, this zucchini noodle recipe is vegan and gluten-free.
Zucchini noodles also are known as zucchini zoodles are vegetable pasta made of raw zucchini using a vegetable spiralizer. Zucchini noodles have the same consistency as real pasta without the carbs or calories.
It is a healthy way of enjoying a pasta dish without the carbs, calories, or fat of wheat pasta. In fact, zucchini contains only 17 kcal and 2 grams of net carbs per 100 grams. As a result, they are the perfect vegetable to create pasta-like dishes on a low-carb keto diet.
This zucchini noodle recipe uses Parmesan cheese. It should be noted that vegan Parmesan or nutritional yeast works very well for a vegan zoodle recipe. Therefore, this recipe is a tasty keto vegan meal made with only 6 ingredients.
The best way to cook zucchini noodles is in a lightly oiled frying pan. First, stir fry your noodles for 5 minutes to give them a little crisp and soften the center slightly. Then, add your pesto and combine evenly. Finally, pour a splash of unsweetened almond milk to create a creamy pesto sauce. Obviously, it is recommended to not cook them for more than 10 minutes in total or they will get really soft and lose their pasta texture.
If you don’t have a veggie spiralizer you can simply make noodles with a veggie peeler. Peel thin ribbon from the zucchini, then slice thin strips on each ribbon. This is time-consuming and it doesn’t make round noodles. However, it is a cheap option to make keto noodles without fancy tools. Enjoy this pasta recipe and leave me a comment if you love it!
If you love zucchini, I recommend you try the following keto zucchini recipes.
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