Low FODMAP Vegan Zucchini Noodles with Walnut Pesto

This is the perfect low FODMAP vegan recipe for midweek meals. From pan to plate in less than 30 minutes, all you need is 5 ingredients to make this low FODMAP diet recipe. You can make a batch of the pesto ahead of time and keep it in the fridge until you need it. Or feel free to halve this low FODMAP recipe to serve 2.

Can I substitute any ingredients?

Walnuts can be switched out for pine nuts, Brazil nuts, or macadamia nuts. If you are allergic or sensitive to tree nuts, you can also use shelled hemp seeds, sunflower seeds, or pumpkin seeds.

If you don't have any vegan parmesan cheese, you can use 1 tablespoon of nutritional yeast or 2 teaspoons of miso paste, or to taste.

Can I adapt this recipe for other diets?

This recipe is naturally gluten-free, dairy-free, and vegan. To make this recipe nut-free, substitute the walnuts for seeds of choice.

How to store zucchini noodles with walnut pesto?

Store any leftover pesto in the fridge in an airtight container and consume within 7 days. Any mixed pesto and zucchini noodles should be eaten the next day.

Net Carbs

5.6 g
Fiber

2.5 g
Total Carbs

8.1 g
Protein

4 g
Fats

27.5 g

277 cals

Quantity

Serving Size

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Zucchini, cooked from fresh

600 g
Garlic-Infused Extra Virgin Olive Oil (Low FODMAP)

4 tbsp
Basil

30 g
Vegan Parmesan Cheese

30 g
Walnuts Raw

50 g
Salt, sea salt

0.13 tsp
Black pepper, ground

0.13 tsp
Extra virgin olive oil

1 tbsp

Step 1

Spiralize the zucchinis and set them aside. You will need a spiralizer to make the noodles, otherwise, you can make 3 horizontal cuts with a sharp knife into the zucchini and use a vegetable peeler along the zucchini to make ribbon noodles.
Step 2

Grate the vegan parmesan ‘cheese’ on the small edge of a box grater if your ‘cheese’ is in block form. Reserve some for garnishing. Add the basil, parmesan ‘cheese’, walnuts, garlic-infused oil, a pinch of sea salt, and a good grind of black pepper to a blender or food processor.
Step 3

Blitz until smooth and creamy. If your pesto is looking a little too thick, add in more olive oil 1 tablespoon at a time. Pulse again until you reach a loose consistency.
Step 4

Heat 1 tablespoon of olive oil (or plant-based butter) in a saucepan set over medium heat. Add the zucchini noodles and cook for 1-2 minutes until just heated through. Add the pesto to the saucepan and carefully stir through, taking care not to break the noodles.
Step 5

Quickly transfer the noodles to a serving dish. Sprinkle the remaining grated parmesan cheese over the top and a grind of black pepper.