Creamy Walnut Zucchini Pasta

Creamy Walnut Zucchini Pasta


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This recipe makes zucchini noodles cooked in a white wine sauce with walnuts for a vegetarian and vegan dish! You could also chop the zucchinis and use spaghetti noodles for an equally delicious option.

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Time needed

5 min preparation + 8 min cooking

Serving Size / Yield

2 servings


  • 1 ¼ cup walnuts
  • 3 large zucchinis
  • 3 tablespoons yeast
  • 2 cloves minced garlic
  • 1 teaspoon white wine
  • 1 tablespoon olive oil
  • 3 tablespoon minced sundried tomatoes
  • Salt and pepper
  • ¼ cup hemp hearts

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Blend the 1 cup walnuts, hemp hearts, and yeast together in a blender. Season with salt and pepper and blend until rough and crumbly. Spiralize the zucchini into noodles and place the zoodles aside in a bowl. Cook the garlic and olive oil for 2 minutes in a large pot over medium-high heat. Add the zucchini noodles and the white wine. Cook covered for 6 minutes. Remove the pot from the heat and drain. Add the sundried tomatoes and the crumbled walnut mix. Toss everything together and garnish with additional walnuts.

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