Whole30 Pesto Spaghetti
Enjoy a fresh, flavorful twist on classic pasta with this Whole30 Pesto Spaghetti recipe! Perfect for clean eating and packed with vibrant ingredients, this dish features zucchini “noodles” as a nutrient-rich base topped with a creamy, dairy-free basil pesto made with pine nuts, garlic, lemon juice, and nutritional yeast for a cheesy flavor. Juicy blistered cherry tomatoes add a pop of sweetness, while a dash of red pepper flakes brings a subtle kick. Ready in just 30 minutes, this healthy and gluten-free recipe is ideal for weeknight dinners or meal prep. Serve warm, garnished with fresh basil, for a satisfying, Whole30-approved meal that doesn’t compromise on taste.
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Recipe Information
Ingredients
- 4 medium Zucchini
- 2 cups Fresh basil leaves
- 0.5 cup Pine nuts
- 0.5 cup Olive oil
- 2 large Garlic cloves
- 2 tablespoons Lemon juice
- 0.25 cup Nutritional yeast
- 1 teaspoon Salt
- 0.25 teaspoon Crushed red pepper flakes
- 1 cup Cherry tomatoes
Instructions
Start by washing the zucchini thoroughly. Using a spiralizer, create zucchini noodles (zoodles) by twisting the zucchini into spaghetti-like strands. If you don't have a spiralizer, you can use a vegetable peeler to create long ribbons.
In a food processor, combine the fresh basil leaves, pine nuts, peeled garlic cloves, lemon juice, nutritional yeast, salt, and red pepper flakes. Pulse until the mixture begins to come together.
While the food processor is running, slowly drizzle in the olive oil through the top chute until the pesto reaches a smooth, creamy consistency. Stop and scrape down the sides if needed.
Taste the pesto and adjust the seasoning as needed, adding more salt or lemon juice to taste.
In a large skillet over medium heat, lightly saute the cherry tomatoes until they begin to blister and soften, about 3-4 minutes.
Add the zucchini noodles to the skillet with the tomatoes. Toss them gently to combine, cooking for an additional 3-4 minutes until just tender.
Remove the skillet from the heat and gently toss the zucchini noodles and tomatoes with the prepared pesto until well coated.
Serve immediately, garnishing with extra fresh basil or a sprinkle of nutritional yeast if desired.
Nutrition Facts
Calories |
1818 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 161.0 g | 206% | |
| Saturated Fat | 21.3 g | 106% | |
| Polyunsaturated Fat | 34.2 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 9835 mg | 428% | |
| Total Carbohydrate | 82.0 g | 30% | |
| Dietary Fiber | 13.2 g | 47% | |
| Total Sugars | 61.5 g | ||
| Protein | 23.0 g | 46% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 221 mg | 17% | |
| Iron | 9.1 mg | 51% | |
| Potassium | 2748 mg | 58% | |
*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.
