Zoodles With Pesto – A Creamy Version

A bowl with creamy zoodles with pesto in it

5 from 5 reviews

These zoodles with pesto become naturally creamy after just a couple of minutes of cooking with some parmesan cheese. These low carb noodles, made from zucchini, are a great gluten-free alternative to any grain. They are perfect to increase your veggie intake and that’s why they should be in your Meal Plan or Batch Cooking list.



  • 1 cup of raw zoodles
  • 2 tablespoons of almond pesto
  • 1 tablespoon of parmesan cheese


  1. Wash the zucchini and cut both ends.
  2. Use a spiralizer or a peeler to cut the zucchini into noodle shape.
  3. In a medium-size skillet over medium heat, add the almond pesto and 1 tablespoon oil.
  4. Add the noodles and sauté with the help of tongs. 
  5. Sauté until you reach the desired consistency, 1-2 minutes if you prefer them al dente.
  6. Serve in a bowl and eat warm.




Store zoodles in an air-tight container for about one week before adding any other ingredients. For better freshness, add a layer of scent-free paper towel in the bottom of the container to capture any moisture. 

This creamy version of zoodles with pesto should be consumed right after making it.

Keywords: zoodles, zucchini noodles, pesto, zucchini spaghetti, pesto zoodles

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