Cooking Tips

Basil Pesto Zucchini Noodles with Whipped Tofu Ricotta The other day I got the…

Basil Pesto Zucchini Noodles with Whipped Tofu Ricotta 🌱✨

The other day I got the most gorgeous bunch of basil from a farmers market so of course I had to make some homemade pesto!

These pesto zucchini noodles are a delicious combination of fresh summer zucchini and bucatini pasta. Tossed with a bright pesto and served over creamy whipped tofu ricotta. The tofu ricotta might be my favorite part… it’s rich, tangy and you can barely taste the tofu. Adding ice water makes it super light and airy, a technique I learned from making hummus!

Everything is vegan and pretty easy to make. Plus spiralizing those zucchinis is quality entertainment 👌🏼

Ingredients you’ll need—
– spiralized zucchini
– bucatini or spaghetti
– basil
– olive oil
– nutritional yeast
– sunflower seeds
– garlic
– lemon juice
– maple syrup (or honey)
– extra firm tofu
– miso paste
– red chili flakes for serving (optional)

👉🏼full recipe on the blog! (Linked in my bio)







food52 wholefoods huffposttaste veganbowls

Related Articles

Back to top button