• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar

VegKitchen logo

  • Vegan Recipes
    • Appetizers
    • Baking and Sweets
    • Breakfast
    • Main Dishes
    • Pasta and Noodles
    • Salads
    • Sandwiches and Wraps
    • Sauces, Dressings, and Condiments
    • Side Dishes
    • Soups, Stews, and Chilis
    • Snacks and Dips
    • Desserts
    • Drinks
    • Canning and Preserving
    • Cheese-y Delights
    • Global Recipes
    • Raw Vegan
    • Slow-Cooker
  • Vegan Living
    • Vegan Substitutions Guide
    • Green Kitchen
    • Healthy Eating Tips
    • Food and Produce Guides
    • Vegan Food Hacks
    • Kid Friendly
    • Vegan Product Reviews
    • More Vegan Living
  • About
  • Shop Cookbooks
  • Nav Social Menu

    • Facebook
    • Instagram
    • Pinterest
    • Twitter
menu icon
go to homepage
  • Vegan Recipes
  • Vegan Living
  • Cookbooks
  • About Us
  • Freebie!
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
  • search icon
    Homepage link
    • Vegan Recipes
    • Vegan Living
    • Cookbooks
    • About Us
    • Freebie!
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
  • ×
    Home » Raw Vegan Cooking

    Creamy Pesto Zucchini Noodles with Broccoli & Avocado

    Published: May 23, 2017 · Updated: Aug 18, 2021 · This post may contain affiliate links.

    This creamy pesto zucchini noodles recipe is truly noteworthy. The combination of avocado, broccoli, and mushrooms gives the sauce a fluffy yet rich texture that’s beautiful to look at. Not a broccoli fan? Opt for a more traditional pesto flavor and use fresh chopped basil instead of the broccoli. For added flavor and texture, garnish with hemp seeds, as seen here.

    Excerpted from Cook Lively! 100 Quick and Easy Plant-Based Recipes for High Energy, Glowing Skin, and Vibrant Living—Using 10 Ingredients or Less. Recipes and photos by Laura-Jane Koers. Copyright © 2017. Available from Da Capo Lifelong Books, an imprint of Perseus Books, LLC, a subsidiary of Hachette Book Group, Inc.

    Serves: 3 (1 1⁄2 cups sauce; noodles for 3)

    Noodles

    • 3 medium zucchini (or 3 servings of your favorite noodles)

    Creamy broccoli pesto

    • 1 cup chopped broccoli (or fresh basil)
    • 1 cup chopped mushrooms
    • 1 avocado
    • 1 garlic clove
    • 1 teaspoon lemon juice
    • 1⁄4  teaspoon onion powder
    • 1⁄4  teaspoon sea salt

    Peel the zucchinis if desired. Turn the zucchini into noodles by using a spiralizer or a vegetable peeler. Set aside.

    To make the pesto, place all the pesto ingredients in your blender. Add 1⁄4 cup water. Blend until smooth and creamy.

    Dry off the zucchini noodles if they have released any water.

    To assemble, in a large bowl, combine the noodles and sauce. Using tongs or 2 forks, toss gently until the sauce is well distributed over the noodles. Enjoy immediately.

    Creamy Pesto Zucchini Noodles recipe

    • Also from Cook LIvely: Famous Raw Brownies
    • More on VegKitchen: Raw "noodle" recipes

    --
    *This post contains affiliate links. If the product is purchased by linking through this review, VegKitchen receives a modest commission, which helps maintain our site and helps it to continue growing!

    More Raw Vegan Cooking

    • vegan chocolate cookies
      Vegan No-Bake Chocolate Cookies
    • raw strawberry jam
      Raw Vegan Strawberry Jam
    • Vegan homemade chocolates
      Chocolate Covered Apricots and Hazelnuts
    • vegan protein balls
      Almond Butter Protein Balls

    Reader Interactions

    Comments

    1. Jan says

      August 05, 2017 at 5:08 pm

      Wonderful recipe! Such a clever idea. The zucchini noodles really did have the mouth-feel of pasta. I made the noodles with my y-peeler (vegetable peeler.) Next time I will figure out the a less messy way to dry them. This time I just squeezed then noodles in bunches with a clean dish towel, dripping the water right onto the floor. I used both basil and broccoli as both are bountiful right now. The onion powder/lemon combination is key, I end up doubling it. This recipe is a delicious way to mask both zucchini and broccoli Yes, it that time of year. Thanks, Nava.

    2. Anne says

      February 28, 2018 at 8:56 am

      What can I substitute for the mushrooms since I have an intolerance to them?

    3. Nava says

      February 28, 2018 at 9:29 am

      Anne, since there's only a cup of chopped mushrooms, you can simply omit them, but if you want to add something that would provide a bit of moistness in place of the mushrooms, I'd recommend an equivalent amount of diced tomato.

    Leave a Reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    nicole malik from vegkithen.com

    Hi, I'm Nicole! I'm the creator behind VegKitchen, and the author of the popular cookbook, Weeknight One Pot Vegan Cooking. Learn more about me here.

    More about me →

    vegan substitution chart

    Featured Recipes

    • recipes for a vegan Christmas dinner menu
      Best Vegan Christmas Recipes
    • vegan christmas cookies
      Vegan Christmas Cookies
    • vegan irish stew
      Old-Fashioned Vegan Stew
    • vegan breakfast casseroles
      10 Make-Ahead Vegan Breakfast Casseroles
    • Sticky Sesame Cauliflower
    • vegan jalapeno poppers
      Vegan Jalapeno Poppers

    Footer

    ↑ back to top

    • Shop Cookbooks
    • Free Vegan Cheat Sheet
    • About Us
    • Work with Me
    • Contact
    • Privacy Policy
    • Terms of Use

    Still hungry? Check out our delicious family of blogs.


    As an Amazon Associate I earn from qualifying purchases.

    Copyright © 2021 Hook & Porter Media