Basil Pesto Zucchini Noodles with Whipped Tofu Ricotta
These pesto zucchini noodles are delicious blend of fresh summer zucchini, fat bucatini pasta and a bright basil pesto. Served over a light and creamy whipped tofu based ricotta for a healthy, but satisfying meal.
Servings: 6 servings
Calories: 361kcal
Ingredients
- 2 1/2 cups fresh basil
- 2 tbsp toasted sunflower seeds
- 2 tbsp nutritional yeast or grated parmesan
- 1 garlic clove roughly chopped
- 1/4 cup olive oil
- Juice from 1 lemon
- 1/2 tsp salt
- 2 large zucchinis spiralized
- 1/2 lb spaghetti or bucatini
- Red chili flakes for servings optional
For the whipped tofu ricotta
- 8 oz extra firm tofu drained and squeezed of excess moisture
- 2 tbsp nutritional yeast
- 1 tbsp white miso
- 1/4 cup olive oil
- 2 tsp maple syrup or honey
- 3-5 tbsp ice water
- 1/2 tsp salt
Instructions
- To make the basil pesto, add basil, sunflower seeds, nutritionl yeast, garlic, olive oil, lemon juice and salt to the bowl of a food processor. Blend to combine then transfer to a jar to store until ready to use.
- Wipe/clean out the bowl of the food processor and add the tofu, nutritional yeast, miso, olive oil, maple syrup/honey and salt. Blend until smooth, adding in 1 tbsp of ice water at a time until a light and creamy consistency is reached. Taste for salt and add more as needed.
- Cook the pasta in salted water according to the package directions. Drain and rinse under cold water to prevent overcooking. Immediantly toss with pesto and spiralized zucchini in a large bowl.
- To serve, spread a spoonful of whipped ricotta on the bottom of a shallow bowl followed by the zucchini noodles. Sprinkle with chili flakes and more fresh basil if desired.
Notes
If you do not want to use a mix of pasta and zucchini, you may omit either one and replace it with an equal amount of the other.
Nutrition
Serving: 1g | Calories: 361kcal | Carbohydrates: 31g | Protein: 12g | Fat: 23g | Saturated Fat: 3g | Polyunsaturated Fat: 18g | Cholesterol: 1mg | Sodium: 705mg | Fiber: 4g | Sugar: 7g