Plant-Based Zucchini Pesto Pasta | Daiya Foods, Deliciously Dairy-Free

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Zucchini Pesto Pasta

Recipe by Team Daiya

A light and fresh pasta, great for summer nights or a cool evening served with soup.


  • 1/2 bag Daiya Mozzarella Cutting Board Shreds
  • 1/2 package spaghetti noodles
  • 2 small zucchini
  • 4 cloves garlic
  • 1 cup fresh basil
  • 1/2 tsp salt
  • 1/2 cup olive oil
  • 1/2 cup pumpkin seeds
  • 3-6 tbsp water
  • 1 whole lemon, juiced


Use a spiralizer or vegetable peeler to make long strands of zucchini noodles. In a food processor or blender, combine basil, Daiya Mozzarella Style Shreds, lemon juice, garlic, olive oil, pumpkin seeds and salt & pepper. Blend until roughly combined. Check the consistency and add water until desired thickness is achieved.

Bring a large pot of salted water to boil. Cook spaghetti according to the package instructions.

Once spaghetti is prepared, drain the pasta and combine with zucchini.

Toss the pasta and zucchini with the pesto and serve immediately.

Tips for cooking with Daiya

60 min
Total Time
45 min
Prep Time
15 min
Cook Time

Free of these allergens

Tree Nuts

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