Pesto Zucchini Spaghetti Recipe (Zoodles)

This Pesto Zucchini Spaghetti Recipe with Cherry Tomatoes & Mushrooms takes only 20 minutes to make, is vegan, gluten-free, healthy, and low-carb!

Course Main Course, Side Dish
Cuisine Gluten-Free, Italian, Vegan
Keyword pesto zucchini, spiralized zucchini, zucchini recipe
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 3 people
Calories 226 kcal
Author Anjali Lalani


  • 2 medium zucchini , spiralized (see notes below)
  • 1/3 cup vegan pesto , + more if needed
  • 1/2 red onion , thinly sliced and halved
  • 6 mushrooms , thinly sliced (cremini or white button)
  • 10 cherry tomatoes , halved
  • 2 cloves garlic , finely minced
  • 2 teasp olive oil
  • salt , to taste
  • freshly ground black pepper (optional)
  • red crushed pepper (optional)
  • cashew cream (optional drizzle), see notes below


  1. Heat the olive oil in a non-stick pan on medium-high heat.

  2. Add the minced garlic, sliced onions, and sliced mushrooms. Add about 1/4 teasp salt.

  3. 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.

  4. Quickly wipe down the pan with a wet napkin.

  5. Heat 1/4 cup pesto, add the spiralized zucchini spaghetti, and saute on medium-high heat for 1-2 minutes to quickly cook.

  6. Add the sauteed onions/mushrooms and cherry tomato halves.

  7. Add the remainder of the pesto. Feel free to add more pesto than the amount indicated above if needed. 

  8. (optional) Add a drizzle of cashew cream if using.

  9. Saute for another 1-2 minutes, tossing frequently.

  10. Season with salt, freshly ground black pepper, and red crushed pepper (if using) to taste.

  11. Enjoy hot or cold! Store leftovers in an air-tight container in the fridge. 

Recipe Notes

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.

Nutrition Facts
Pesto Zucchini Spaghetti Recipe (Zoodles)
Amount Per Serving
Calories 226 Calories from Fat 176
% Daily Value*
Fat 19.6g30%
Saturated Fat 1.9g12%
Polyunsaturated Fat 5.7g
Monounsaturated Fat 8.2g
Sodium 600mg26%
Potassium 674.3mg19%
Carbohydrates 11.4g4%
Fiber 3.1g13%
Sugar 6.3g7%
Protein 4.5g9%
Vitamin A 540IU11%
Vitamin C 39.1mg47%
Calcium 35mg4%
Iron 1.1mg6%
* Percent Daily Values are based on a 2000 calorie diet.