Raw Zucchini Pesto Pasta

What’s your favourite late summer food?

It’s been a little easier to remember what summer food is like after the last weekend of weather. A taste of warm sun rays have brought about the craving for fresh food and cold beers. There were a few things that I thought of sharing today, including barbecued veggie kebabs and rice paper rolls, but I decided to do another revamp of an old one, one that was a staple during our van year. And yes, we had a spiraliser in the van. What of it.


When I first started eating zucchini noodles, I was surprised at how much more filling they seemed when created in this shape. I’m sure I wouldn’t feel quite as satisfied from eating a whole zucchini. We have eaten many variations on this dish, usually with whatever’s on hand and sometimes going as far as to lightly saute them to heat them up (with satay sauce, mmm). Pretty versatile. This is a particularly easy one – perfect for those late summer nights when you just don’t want to deal with putting any extra heat in the kitchen.If you already have some pesto prepared, it comes together in a matter of minutes.


Raw Zucchini Pesto Pasta
(serves 2)

2 smallish/medium zucchinis
3 Tbsp pesto, like this, this or this!

1 Tbsp lemon juice
ยฝ cup cherry tomatoes, halved
2 Tbsp pepitas
Salt and pepper to taste

Chop the ends off your zucchinis, and using a spiraliser, create noodles with them and place in a bowl.

Combine pesto and lemon juice, and mix through noodles. Taste for seasoning.

Separate noodles into two bowls, then top with cherry tomatoes and pepitas. Voila!




  1. Jennifer says:

    WOW and YUM! This looks terrific! I love the seeds on top, too! Excellent!

    1. littleveganbear says:

      Thanks Jennifer! I am a huge pepita fan ๐Ÿ™‚

  2. lysette says:

    I have three kinds of spiralizers, I didn’t have one when I lived in my van but had I thought of it I would have! You’re right, I could chop up a zucc and it doesn’t have the same satisfaction as long strands. I’ve also never heated them, other than dropping in a hot soup, such a good idea! Zucchinis and everyone’s generous over abundance of them is one of my favorite summer foods too ๐Ÿ™‚

    1. littleveganbear says:

      Three? Wow! Which is the best? I’ve never thought to drop them in hot soup – definitely going to do this!

  3. Rosie says:

    Perfect! I love these kinds of flavours, and prefer zoodles raw too. The texture is wonderful.

    1. littleveganbear says:

      Thanks Rosie! When my housemate asked what I was eating and I told her it was raw zucchini, she screwed up her face and said “ewww” I bet if she didn’t know what they were she would love them, as as you say the texture is awesome.

  4. Caroline says:

    Yeah, they definitely seem more filling spiralised. I love you took the spiraliser travelling ๐Ÿ™‚ I took my pizza stone on holiday last year.

    1. littleveganbear says:

      Haha, not the most efficient use of space but who cares! We love our food obviously..

  5. Joey says:

    I have a terrible pepita habit – there’s nothing that doesn’t taste a little bit better with pepitas involved! The colours of the pesto-y noodles is really rather beautiful.

    1. littleveganbear says:

      I’m with you! My latest thing is toasting them to put on top of risotto…mnmmm

  6. I love zoodles! It is one of the two ways I actually like zucchini. This recipe looks awesome and I love the addition of the pumpkin seeds. Happy MoFoing!

    1. littleveganbear says:

      I love them too! What’s the other way you like zucchini? ๐Ÿ™‚

  7. Bonnie says:

    These look beautiful! I love that you have so many different pesto recipes. ๐Ÿ™‚ I hope we’ll get a few more summery days over here too, because I have courgettes sitting in my fridge that would be perfect for this.

    1. littleveganbear says:

      Thanks Bonnie! Ha, I didn’t realise I had so many until I went to link them, hehe.

  8. Of course you had a spiralizer in your van. Why wouldn’t you?

    1. littleveganbear says:

      Doesn’t everyone? Haaaa.

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