This Pesto Zucchini Spaghetti Recipe with Cherry Tomatoes & Mushrooms takes only 20 minutes to make, is vegan, gluten-free, healthy, and low-carb!
Heat the olive oil in a non-stick pan on medium-high heat.
Add the minced garlic, sliced onions, and sliced mushrooms. Add about 1/4 teasp salt.
Saute until the veggies are cooked and tender, yet still remain crispy. Note that all the water released from cooking the mushrooms should burn off while sauteing the vegetables. Set aside.
Quickly wipe down the pan with a wet napkin.
Heat 1/4 cup pesto, add the spiralized zucchini spaghetti, and saute on medium-high heat for 1-2 minutes to quickly cook.
Add the sauteed onions/mushrooms and cherry tomato halves.
Add the remainder of the pesto. Feel free to add more pesto than the amount indicated above if needed.
(optional) Add a drizzle of cashew cream if using.
Saute for another 1-2 minutes, tossing frequently.
Season with salt, freshly ground black pepper, and red crushed pepper (if using) to taste.
Enjoy hot or cold! Store leftovers in an air-tight container in the fridge.
Spiralize Zucchini - I use this manual counter-top spiralizer and love it. It's easy to use, clean, and works great. You can also spiralize using a peeler, box grater, or mandoline slicer (see post for video on how to do this).
Cashew Cream - This is a completely optional ingredient. I typically only add a small drizzle to add that small amount of creaminess to the dish, but this dish still tastes great without it. To make cashew cream, soak 1/2 cup raw unsalted cashews in water (if using powerful blender such as vitamix, no need to soak). Blend the drained soaked cashews with 1/2 cup of water in a powerful blender if possible (such as a Vitamix) until completely creamy. Use a drizzle in the recipe (or to taste) and store the remainder for 1-2 days in the fridge.