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.
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