No-Cook Zoodles with Wakame Pesto Recipe | Gluten-Free Recipes - Clean Eating Magazine

No-Cook Zoodles with Wakame Pesto

Wakame seaweed’s emerald green color and tender texture make it an unexpectedly stellar stand-in for 
basil in this nutrient-dense twist on pesto pasta. You’ll need a spiralizer to cut the noodles into long 
pasta-like strands, but if you don’t have one, you can use a julienne peeler.
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No cook noodles

No-Cook Zoodles with Wakame Pesto

  • Duration
  • Prep Time
  • 4Servings

Ingredients

  • 2 
large zucchini (about 1½ lb total), trimmed
  • ½ tsp + 1/8 tsp sea salt, divided
  • ¼ cup 
dried wakame seaweed (TRY: Eden Wakame)
  • 3 tbsp 
chopped roasted unsalted cashews, divided
  • 2 tbsp 
nutritional yeast
  • 3 tbsp 
fresh lemon juice
  • 1 
clove garlic, 
roughly chopped
  • ¼ cup 
extra-virgin olive oil
  • 1 cup 
chopped vine-ripened or cherry tomatoes
  • ½ tsp ground black pepper

Preparation

1. Working 1 piece at a time, 
secure zucchini into a spiralizer 
and turn crank to create long ribbons. (NOTE: Always check the instructions on your spiralizer as they vary by brand.) In a bowl, toss noodles with 1/8 tsp salt and transfer to a colander for 15 to 20 minutes to drain excess liquid.

2. Meanwhile, in a small bowl, add wakame and enough cold water to cover. Soak for 5 minutes, or according to package directions. Reserving 2 tbsp soaking liquid, drain wakame.

3. In a food processor or blender, pulse wakame, reserved soaking liquid, 2 tbsp cashews, yeast, lemon juice, garlic and remaining ½ tsp salt, stopping to scrape down side of bowl, until cashews are finely chopped. With motor running, slowly drizzle in oil and blend until smooth. Set aside.

4. Arrange noodles on a large tray lined with a clean, dry towel. Cover with a second towel and gently pat to absorb any excess water. In a large bowl, gently toss together zucchini, wakame mixture, tomato and pepper. Sprinkle with 
remaining 1 tbsp cashews. 

Nutrition Information

  • Serving Size: 1/4 of recipe
  • Calories: 219
  • Carbohydrate Content: 12 g
  • Fat Content: 18 g
  • Protein Content: 6 g
  • Saturated Fat Content: 3 g
  • Sodium Content: 418 mg
  • Sugar Content: 5 g
  • Monounsaturated Fat Content: 13 g
  • Polyunsaturated Fat Content: 2 g