This vibrant zucchini noodle recipe is a quick, nutrient-packed meal that’s both satisfying and wholesome.
Bursting with fresh basil, creamy cashews, and juicy cherry tomatoes, it’s high in plant-based protein, fiber-rich, and naturally low in carbs.
The creamy, dairy-free sauce adds healthy fats without saturated overload, making it a perfect everyday option—ideal for a quick dinner, light lunch, or meal-prep delight.
Basil Alfredo Pasta
Equipment
- 1 Spiralizer or Mandolin Slicer
- 1 high-powered blender
- 1 large mixing bowl
- Measuring Cups and Spoons
Ingredients
- 2 medium zucchini about 600g, spiralized
- 1 cup 150g cherry tomatoes, halved
- ½ cup 100g butter beans
- ½ cup 65g raw cashews, soaked overnight (or extra butter beans for nut-free)
- ½ cup ~30g fresh basil leaves, packed
- ¼ cup 65mL unsweetened dairy-free milk
- 1 lemon zest and juice
- ¼ cup 12g nutritional yeast
- 1 clove garlic
- 1 tsp onion powder optional
- Pinch of salt
Instructions
- Prepare the Zucchini Noodles: Start by washing your zucchini thoroughly under cold running water to remove any dirt or impurities. Trim off both ends, then either spiralize using a spiralizer or julienne with a mandolin slicer to create long, thin noodles, often called “zoodles.” Place the zoodles in a large mixing bowl, making sure they are spread out evenly to prevent clumping. This will serve as the base for your creamy sauce.
- Prepare the Cherry Tomatoes: Wash the cherry tomatoes and pat them dry. Cut about three-quarters of the tomatoes in half and leave the rest whole or halved for garnish. Keeping some whole adds texture and visual appeal when serving. Set aside the tomatoes in a separate small bowl until later.
- Soak and Prepare the Cashews: If you haven’t already, soak your raw cashews overnight in enough water to cover them completely. This softens the nuts and makes blending much easier, resulting in a smoother, creamier sauce. Drain and rinse the cashews before using. This step is crucial for achieving the rich, velvety texture of the sauce without using any dairy.
- Combine Sauce Ingredients in Blender: In a high-powered blender, add the soaked cashews, drained butter beans, fresh basil leaves, dairy-free milk, lemon zest, lemon juice, nutritional yeast, garlic clove, onion powder (if using), and a pinch of salt. Secure the lid tightly to avoid any spills.
- Blend Until Smooth and Creamy: Start blending on low speed, gradually increasing to high, until the mixture is completely smooth. The sauce should be thick, creamy, and free of any lumps. If your blender struggles to fully process the ingredients, add a small amount of water, one tablespoon at a time, until it reaches a pourable but still thick consistency. Taste and adjust seasoning with more salt or lemon juice as needed.
- Toss Zoodles with the Sauce: Pour the creamy cashew-butter bean sauce over the prepared zoodles in the large mixing bowl. Using tongs or two large spoons, gently toss the noodles to ensure each strand is evenly coated. Take care not to crush the noodles; the goal is to fully coat them while maintaining their structure and springy texture.
- Plate the Zoodles: Divide the coated zoodles onto serving plates, arranging them neatly for a visually appealing presentation.
- Garnish with Remaining Tomatoes: Top each plate with the reserved cherry tomatoes, either whole or halved. This adds a fresh burst of color, flavor, and juiciness that complements the creamy sauce.
- Optional Finishing Touches: If desired, add a few fresh basil leaves on top for an extra aroma and a sprinkle of nutritional yeast for a slightly cheesy flavor. You can also drizzle a tiny bit of olive oil for added richness, though the sauce is already creamy enough.
- Serve and Enjoy Immediately: This dish is best served fresh while the zoodles are crisp and the sauce is cool and creamy. Mix gently again just before eating to ensure each bite is coated in sauce. Enjoy this light, nourishing, and satisfying plant-based meal that’s perfect for a quick lunch or easy dinner.
Notes
- This recipe is entirely plant-based and naturally gluten-free, making it suitable for vegan and dairy-free diets.
- Zucchini noodles (zoodles) release water quickly; for a firmer texture, lightly salt and drain them before mixing with the sauce.
- Soaking cashews overnight ensures a creamy, smooth sauce, but if short on time, boiling for 10–15 minutes can soften them.
- Butter beans can be swapped for cannellini beans or even cooked chickpeas for variety.
- Nutritional yeast adds a subtle cheesy flavor; it can be omitted or replaced with a mild plant-based Parmesan for variation.
Chef’s Secrets For Creamy Zoodle Sauce
The secret to an ultra-creamy, flavorful sauce lies in the combination of soaked cashews and butter beans.
Blending these with fresh basil, garlic, and lemon juice creates a rich, velvety texture without dairy.
Always start blending slowly and gradually increase speed to prevent lumps.
Adjust consistency with small amounts of water or plant-based milk to ensure the sauce clings beautifully to the zoodles.
For extra flavor depth, lightly toast the garlic before blending.
Serving Suggestions To Elevate Flavor
This zucchini noodle dish shines on its own, but you can elevate it with simple additions.
Sprinkle toasted pine nuts or pumpkin seeds for a crunchy texture.
Pair with a crisp side salad or roasted vegetables to make it a more filling meal.
For a hint of heat, add a pinch of red chili flakes or drizzle with chili-infused olive oil.
Garnish with fresh basil leaves for visual appeal and aromatic freshness.
Storage Tips To Maintain Freshness
Zoodles are best enjoyed fresh, but you can store them for short-term meal prep.
Keep the sauce separate from the noodles to prevent sogginess.
Store in airtight containers in the refrigerator for up to 2–3 days.
When ready to serve, gently toss the zoodles with the sauce and fresh cherry tomatoes.
Avoid freezing raw zoodles, as they release water and become mushy.
The sauce, however, freezes well for up to 2 months—thaw in the refrigerator before mixing.
Frequently Asked Questions
1. Can I make this recipe nut-free?
Yes! Simply replace the cashews with extra butter beans or white beans.
The sauce will remain creamy and protein-rich without changing the flavor profile significantly.
2. Can I cook the zoodles instead of serving raw?
Absolutely. Lightly sauté the zoodles in a non-stick pan for 1–2 minutes to warm them without making them soggy.
Overcooking can lead to a watery texture, so brief cooking is ideal.
3. Can I prepare this recipe ahead of time?
Yes, but keep the noodles and sauce separate until serving to maintain texture.
You can blend the sauce a day ahead and store in the refrigerator; just re-toss with fresh zoodles when ready to eat.
4. What can I use instead of nutritional yeast?
Plant-based Parmesan, a small amount of miso paste, or even finely ground almonds can add a subtle nutty or cheesy flavor if you don’t have nutritional yeast.
5. How do I prevent watery zoodles?
Salting the spiralized zucchini lightly and letting it sit for 10–15 minutes draws out excess water. Pat dry with paper towels before adding the sauce.
This keeps the final dish creamy rather than watery.
