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Summer Vegetable Pesto Pasta

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“Yummy and absolutely guilt-free, this pesto "pasta" had way less calories compared to a bowl of traditional pesto pasta. A perfect vegan meal, side dish, paleo meal, or just for fun meal. I used the VeggiePasta 4-Blade Vegetable Spiralizer to make my vegetable "pasta". Got it off Quite the portable/handy tool! Recipe taken from VeggiePasta Recipe Book.”

Ingredients Nutrition


  1. Boil the water in a kettle or on stovetop, and soak the cashews in the boiling water for maximum of half an hour. [Soaking the cashews breaks down phytic acid and allows for proper digestion. It also neutralizes enzyme inhibitors, making digestion a whole lot easier.).
  2. Pour some of the water into a large saucepan and place the zucchini noodles in the water for about 2 minutes.
  3. Drain the noodles and place on a baking tray lined with parchment paper. [This helps to drain excess water].
  4. Sauté the mushrooms in a little olive oil for about 4 minutes (must not exceed medium heat).
  5. Remove the cashews from the water and drain. Keep the sack water to one side.
  6. Place the cashews in a blender (or food processor) with 1 cup of the soak water. Add in the lemon juice, nutmeg, basil, salt, pepper and garlic. gently pulse until everything is well combined and smooth.
  7. Serve sauce over the pasta. Bon appetite!

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