Vegan courgette pasta with walnut pesto

Vegan courgette noodles with walnut pesto: a light recipe with courgettes, walnuts, basil, garlic and olive oil – quick to make and fresh on the plate.

At a glance

• Serves 2
• Prep time: 10 min
• Cooking time: 5 min
• Total time: 15 min
• Calories: 420 kcal per serving
• Protein: 7 g
• Fat: 40 g
• Carbs: 10 g

Ingredients

• 2 courgettes
• 50g walnuts
• 4 tbsp olive oil
• 1 clove of garlic
• 2 tbsp water
• 1 handful of basil
• 1 pinch of salt

Method

You’ll need: frying pan · blender · spiralizer

1. Wash the courgettes thoroughly and cut them into long, pasta-like strands with a spiraliser.
2. Put the walnuts, olive oil, garlic, basil, water and salt in a blender. Blend everything into a creamy pesto.
3. Heat a large frying pan over a medium heat and add the courgette pasta. Warm it briefly so it softens slightly but keeps some bite.
4. Take the pan off the heat and fold the walnut pesto into the warm courgette pasta. Mix everything thoroughly until the strands are evenly coated.
5. Season with a little more salt if needed.
6. Divide the courgette pasta with walnut pesto between plates and serve straight away.

Good to know

When it needs to be quick but still taste really good, this dish is just right. Fresh, creamy and pleasantly light. So simple that it works even on busy days.

Swaps

Walnuts → cashews (milder in flavour and also with unsaturated fatty acids); basil → parsley (more vitamin K in the dish); olive oil → avocado oil (a similarly high share of unsaturated fatty acids); courgette → cucumber noodles served raw (very watery and very light).

Allergens

Contains walnuts as an allergen. For children, only serve it with finely blended pesto and noodles cut to suit their age. The ingredients are normal during pregnancy; what matters is thoroughly washed courgettes and fresh herbs.

Dairy-free recipes