Zucchini Ribbons Tossed in Creamy Vegan Pesto Alfredo

There is a special comfort in arranging a meal like these zucchini ribbons tossed in a creamy, vegan pesto alfredo — especially on a gray, rainy day.

While many people curl up under blankets to watch movies when the sky is low and leaden, I head to the kitchen. The kitchen is a place of invention and solace — where small experiments can turn everyday ingredients into something nourishing and uplifting. On a particularly gloomy afternoon in Nashville, that familiar ritual helped lift my spirits.

After a few difficult conversations left me unexpectedly teary, I found comfort in method. I pulled several long green zucchini from the refrigerator, trimmed their ends on a cutting board, and used my favorite vegetable peeler to turn them into delicate, translucent ribbons.

In a food processor I blended olive oil, lemon juice, soaked cashews, sautéed onions, garlic, parsley, and basil into one of the creamiest, most herb-forward pestos I’ve made. I stood at the counter and ate spoonfuls of the sauce straight from the bowl, then gently tossed it with zucchini ribbons that I’d quickly sautéed in olive oil.

By the time I set two plates down — each piled with wide, tender zoodles that looked like pappardelle — the mood in the room had shifted. Smiles returned along with the fragrant steam rising from the bowls. I sprinkled chopped parsley and basil and a pinch of red pepper flakes, grateful for the small alchemy of a good meal.

The recipe began as a simple idea: how to lift humble summer squash into something special using what I had on hand. The resulting pesto is bright and versatile — it’s excellent with spaghetti squash or any other veggie noodle you like, and it stores well in the refrigerator for several days.

Feel free to make this your own. Swap or add nuts, change herbs, or pair the ribbons with a different vegan sauce for variety. The goal is an easy, satisfying, plant-forward dinner that brightens a dreary day.

Zucchini Ribbons in Vegan Pesto Alfredo Sauce

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• Author: Shanna Mallon
• Total Time: 50 minutes
• Yield: 4 servings

Cooking By the Numbers…

Step 1 – Soak the Cashews and Prep the Pesto Ingredients

Soak cashews in hot water for 15 minutes and then drain. If you plan to use a regular blender rather than a high-powered blender or food processor, soak the cashews overnight for a silky texture.

Chop the onion and garlic, juice the lemon, and measure the basil and parsley. You can roughly chop the parsley now or wait until serving to use as garnish.

Step 2 – Cook the Onions and Make the Pesto

In a large skillet over medium-high heat, simmer the vegetable broth with the chopped onion until the liquid nearly evaporates and the onion softens, about 6–8 minutes. Transfer the onions to a food processor, add the soaked cashews, garlic, lemon juice, basil, parsley, 1/4 teaspoon salt, and 1/4 teaspoon pepper, and puree until smooth. With the processor running, slowly add 4 tablespoons of olive oil. Adjust seasoning and set aside.

The pesto keeps well in the fridge for several days, so you can make it ahead.

Step 3 – Peel the Zucchini into Ribbons and Sauté

Use a vegetable peeler, mandoline, or sharp knife to slice each zucchini into long ribbons, discarding the seedy core and ends. The ribbons should be similar in width to pappardelle.

Heat the remaining 2 tablespoons olive oil in the skillet over medium-high heat. Cook the ribbons in batches, seasoning each batch with a little salt and pepper, and sauté until just tender, about 2–3 minutes per batch.

Step 4 – Toss the Zucchini Ribbons with the Pesto and Serve

Toss the warm zucchini with the pesto alfredo in a large bowl. Divide among plates and garnish with torn basil, chopped parsley, and crushed red pepper flakes. A final drizzle of extra-virgin olive oil will add shine and flavor.