Zucchini Pesto Pasta

 You guys asked for it and here it is!

When I posted this recipe on social a few weeks back people jumped up and down requesting the recipe and so here it is...

Zucchini Pesto Pasta in all its glory

I thought rather than write the recipe, I would show you the recipe so better still is a video where you can take this simple and nutritious meal from my kitchen to yours.

Gluten-free, full of goodness and so simple. This original recipe is vegetarian though feel free to mix it up - pop some grilled chicken or seafood through the mix and enjoy!


Zucchini Pesto Pasta
Prep time
Cook time
Total time
yield: 1
  • 2 zucchinis
  • 5 medium mushrooms
  • Splash of olive oil, for cooking
  • 1 tablespoon coriander pesto
  • 1 tablespoon macadamia oil
  • ½ lemon
  • ½ tablespoon pine nuts
  • 1 tablespoon parsley leaves
  • ¼ cup goats cheese - optional
  • Salt and pepper, to taste
  1. Wash, top and tail zucchinis
  2. Use a vegetable spiraliser or peeler to make ‘pasta’ from the zucchinis
  3. Repeat with both and set aside
  1. Wash and thinly slice mushrooms
  2. Heat a frypan over medium-high heat
  3. Add oil
  4. Add mushrooms and cook until browned
  5. Remove from heat and set aside
  6. Whilst mushrooms are cooking, finely chop parsley
Assembling the salad
  1. Add pesto, macadamia oil and lemon juice to the zucchini ‘pasta’ and coat well
  2. Add remaining ingredients, season and combine to serve
For a different taste, toast the nuts in a dry frypan over med-high heat for a few minutes.
Allow to cool slightly and add to the recipe.


This simple, delicious + nutritious recipe is part of my original eBook containing all the items and recipes that you need to create incredible and satisfying salads.

You can find it here.

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