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4.67 from 3 votes

Basil alfredo zoodles

Vegan basil alfredo pasta, a twist on a classic comfort food! Creamy, cheesy and packed with herbs. Ready in only 10 minutes!
Prep Time10 mins
Cook Time0 mins
Total Time10 mins
Cuisine: American, Vegan
Servings: 2


  • 3 (600g) medium zucchini
  • 1 cup (150g) cherry tomatoes
  • ½ cup (100g) butter beans
  • ½ cup (65g) raw cashews, soaked overnight
  • ½ cup (~30g) fresh basil leaves, packed
  • ¼ cup (65mL) dairy free milk, such as almond, soy or coconut
  • 1 lemon, zest and juice
  • ¼ cup (12g) nutritional yeast
  • 1 clove garlic
  • 1 tsp onion powder, optional
  • Pinch any good-quality salt


  • Spiralise zucchini with a spiraliser or julienne with a mandolin slicer. Place zoodles in a large bowl with ¾ cup of tomatoes.
  • Add the remaining ingredients, except the tomatoes, to a high-powered blender and blend until extremely smooth. If the ingredients are not blending, gradually add water until it blends into a thick sauce.
  • Pour sauce over zoodles and mix thoroughly.
  • Separate zoodles to serving plates and top with remaining tomatoes. Enjoy!


For a nut-free option, replace the cashews with additional butter beans
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