Creamy Basil Pesto Zoodles with Tomatoes & Roasted Red Peppers

The zucchini noodles in this recipe create the perfect base for utterly delightful creamy vegan pesto.  The addition of tomatoes and roasted red peppers really pull this dish together to make it a healthy, light meal that is perfect for the season.

I prefer this dish cold, but you could certainly warm it up.  It would also be good with a little bread on the side to lap up the extra sauce if you wanted to make it a bit heavier.  You could also use regular pasta, of course, but the zoodles truly keep this dish light and summery.

Let me know if you make this quick recipe! And also take a look at these Luscious Asian-Style Vegan Zucchini Noodles

creamy vegan zucchini noodles


Prep time: 
Total time:  
Serves: 3-4 servings


  • 2 large zucchini (or 3 medium sizes)
  • 1 cup sliced cherry or grape tomatoes
  • ½ cup roasted red peppers (I used the kind in a jar)
  • 1 batch of my fresh basil pesto recipe (below):
  • ½ cup soaked cashews (8 hour cold soak is best or 15 boiled)
  • ½ cup olive oil
  • 2-3 cloves of garlic
  • 2 cups packed basil
  • salt and pepper to taste
Healthiest Vegan Recipes


  1. Combine basil pesto ingredients into a blender and blend until smooth.
  2. Create zucchini noodles using a noodler or if you do not have one, using a potato peeler to create ribbons will work well too.
  3. Add basil pesto, tomatoes, and peppers to zoodles.
  4. Toss well to combine. Taste and add more salt and pepper. I needed more salt but not more pepper. Salt really makes a different in this dish so add slowly until you reach the right flavor for you!
  5. I enjoyed these noodles cold but I’m sure they would be good warm too.

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