Vegan Zucchini Spaghetti with Garlic and Parmesan
Transform your weeknight dinner routine with this light and flavorful Vegan Zucchini Spaghetti with Garlic and Parmesan! This healthy, plant-based recipe swaps traditional pasta for fresh zucchini noodles, or "zoodles," creating a low-carb and gluten-free base that's bursting with nutrients. Sautéed in fragrant garlic and olive oil, the zoodles are topped with a homemade vegan Parmesan made from cashews, nutritional yeast, and a zesty touch of lemon. Ready in just 20 minutes, this quick and easy dish is perfect for busy nights or meal prep. Garnish with fresh basil for a pop of color and added freshness, and enjoy a delicious, wholesome meal that satisfies indulgent pasta cravings without the guilt. Ideal for vegan, keto, and gluten-free diets, this zucchini spaghetti is sure to become a family favorite!
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Recipe Information
Ingredients
- 4 medium Zucchini
- 2 tablespoons Olive oil
- 3 cloves Garlic
- 3 tablespoons Nutritional yeast
- 0.5 cup Cashews
- 1 tablespoon Lemon juice
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 0.25 teaspoon Red pepper flakes
- 5 leaves Fresh basil leaves (optional)
Instructions
Wash and dry the zucchinis. Using a spiralizer, create zucchini noodles (zoodles). If you don’t have a spiralizer, you can use a julienne peeler or mandoline slicer.
Peel and finely mince the garlic cloves.
In a small blender or food processor, combine cashews, nutritional yeast, lemon juice, 1/4 teaspoon of salt, and 2 tablespoons of water. Blend until the mixture resembles finely grated Parmesan cheese. Set aside as the vegan Parmesan.
Heat olive oil in a large skillet over medium heat. Add the minced garlic and sauté for about 1 minute, being careful not to burn it.
Add the zucchini noodles to the skillet. Toss gently and cook for 2-3 minutes, until the noodles are just tender but not mushy.
Season the zucchini noodles with salt, black pepper, and red pepper flakes. Stir to combine.
Remove the skillet from the heat and sprinkle the vegan Parmesan over the zucchini noodles. Toss gently to coat.
Transfer the zucchini spaghetti to serving plates. Garnish with fresh basil leaves if desired. Serve immediately and enjoy!
Nutrition Facts
Calories |
980 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 60.6 g | 78% | |
| Saturated Fat | 10.9 g | 55% | |
| Polyunsaturated Fat | 8.4 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 8664 mg | 377% | |
| Total Carbohydrate | 90.0 g | 33% | |
| Dietary Fiber | 12.0 g | 43% | |
| Total Sugars | 58.2 g | ||
| Protein | 27.7 g | 55% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 173 mg | 13% | |
| Iron | 8.2 mg | 46% | |
| Potassium | 2452 mg | 52% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
