Go Back
–+ servings
Healthy Pasta, Zoodles with spinach pesto and pistachio sauce, vegan pasta recipe
Print Recipe

Zoodles With Spinach Pesto Sauce And Nutritional Yeast | Low Calorie Pasta Ideas

Low-calorie zoodles, free of refined-flour, in a healthy spinach pesto sauce. A pasta recipe with reduced calories and zero guilty conscience, vegan and gluten-free too! Do I have your total attention now?
Prep Time20 minutes
Cook Time10 minutes
Total Time30 minutes
Course: Main Course
Cuisine: Fusion, Italian
Servings: 3
Calories: 81kcal
Author: Sonia

Ingredients

  • 1 zucchini
  • ½ cup spring onion chopped
  • 5-6 garlic pods minced
  • ½ cup green peas shelled or thawed
  • 1 cup broccoli cut into florets
  • 5-6 olives green, sliced
  • 5-6 capers pickled
  • 2 tbsp pepper freshly-ground
  • 1 tsp paprika optional
  • 1 tsp oregano dried
  • salt to taste
  • 1 tbsp olive oil

For Pesto Sauce

  • 2 cups spinach washed
  • 12-15 pistachios
  • 3 tbsp nutritional yeast I used a local variety made in Auroville, India
  • 1 tbsp olive oil extra virgin

Instructions

Prepping the Zoodles:

  • First, we proceed towards drawing zoodles from zucchini using a vegetable slicer with zoodle attachment or a spiralizer. Next, sprinkle salt on them and set aside.
  • After 5 minutes, you'll see water draining and collecting at the bottom. At this point, squeeze out the water and discard. Lastly, pat the zoodles dry with kitchen towel and set them aside.
  • Consecutively, steam the zoodles for 1 minute using a steamer attachment, or in a perforated vessel or colander over a pan with boiling water. Set aside to cool. Importantly, drain any additional water.

For spinach pesto:

  • Start by microwaving spinach in a microwave-safe bowl for 2 minutes. Next, transfer the wilted leaves into a blender, add pistachios, salt, extra virgin olive oil and nutritional yeast.
  • Lastly, blend to a smooth paste. Set aside.

Assembling the pasta:

  • Consecutively, heat oil in a non-stick pan and add minced garlic, spring onions, broccoli florets and green peas.
  • At this point, sprinkle some water, cover with a lid and allow to cook for 2 minutes on low flame.
  • Once the florets look sufficiently al dente, add salt and mix. Next, add the sauce to the pan and stir well. Add olives and capers.
  • Consecutively, add the sauce over zoodles and toss gently to all the strands are uniformly coated. Sprinkle pepper, paprika and oregano on top.
  • Devour hot!

Nutrition

Calories: 81kcal | Carbohydrates: 10g | Protein: 7g | Fat: 2g | Sodium: 39mg | Potassium: 435mg | Fiber: 5g | Sugar: 3g | Vitamin A: 127IU | Vitamin C: 223mg | Calcium: 79mg | Iron: 58mg