Zucchini Pappardelle with Pesto (vegan, paleo)

Instead of pasta, you’ll love this quick and easy, low carb zucchini pappardelle in a Vegan Pesto sauce. It’s delicious and satisfying.

I’ve been eating gluten-free for a number of years.  Still, I like pasta.  In the summer when the basil is over flowing from my garden I love making pasta with pesto. What I do is make Zucchini “pasta” noodles.   In this recipe we are making the “pappardelle” with zucchini instead of flour and topping it with a dairy free pesto.

Many years ago when I was in Italy I had a pasta phenomenal dish, Pappardelle with Pesto, I still remember it.  Of course the experience of sitting in an ocean side trattoria in Portofino may have enhanced the experience.

Traditionally pappardelle are large, broad, flat pasta noodles, similar to wide fettuccine. The name derives from the verb “pappare”, to gobble up.

I decided I wanted to recreate that dish using zucchini noodles and a dairy free pesto.  If you eat dairy, a traditional pesto will be fabulous too.

Even if you eat pasta, try this Zucchini Parardella as a vegetable side dish.  You will love it.

Once you know how to make zucchini noodles you can enjoy any pasta dish you like trading in the high-carb, gluten noodles for a serving of vegetables.  It’s a great way to eat more vegetables whether you are gluten free or not.

The easiest way to make this dish is with a mandoline but can be done with a sharp peeler.

Here is the video I made to guide you:

Zucchini Pappardelle with Pesto

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In this recipe we are making the “pappardelle” noodles with zucchini instead of flour and topping it with a dairy free pesto. It’s low carb and fabulous.

• Author: Ingrid DeHart - EatWellEnjoyLife.com
• Prep Time: 15 minutes
• Cook Time: 3 minutes
• Total Time: 18 minutes
• Yield: 4 servings 1x
• Category: Main Dish, 'Pasta'
• Cuisine: Italian, Paleo, Vegan, Gluten-Free

Ingredients

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For the pesto sauce:

• 2 cups tightly packed fresh basil leaves
• ½ cup pine nuts
• 1 to 2 cloves garlic, roughly chopped (to taste)
• 1/3 cup extra-virgin olive oil
• ½ teaspoon Celtic Sea salt
• freshly ground pepper, to taste
• 1 ½ tablespoons lemon juice
• 3 tablespoons nutritional yeast

For the zucchini pappardelle:

• 4–6 medium zucchini
• 1–2 tablespoons extra virgin olive oil

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Instructions

For the pesto sauce:

1. Place the basil, pine nuts, and garlic in a food processor fitted with the S blade.
2. Pulse to combine, until the mixture is coarsely ground.
3. Turn the motor on and pour the olive oil in a thin stream.
4. Add the sea salt, pepper, lemon, and nutritional yeast. Pulse a few more times to combine.
5. Store in the refrigerator in a glass jar. It will keep about 4 days.

For the zucchini pappardelle:

1. Using a mandolin, or vegetable peeler, work around the zucchini, making thin slices until you get down to the seeds and stop. Save the center of the zucchini for soup. With each slice, you’ve created one strip of pappardelle ‘pasta’.
2. Heat 1 tablespoon olive oil on medium low in a sauté pan.
3. Add the “pasta” and toss gently for 2-3 minutes until it is just tender. You may have to do this in batches. Don’t overcrowd your pan.
4. Stir in enough pesto sauce to just coat the noodles.
5. Serve immediately.

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If you like this recipe, try these other zucchini recipes:

5 Minute Zucchini Noodles with Garlic and Basil

3 Ingredient Grilled Zucchini

Zucchini Pomodoro