These vegan pesto zoodles with broccoli features a low-fat pesto sauce made from nutritional yeast, spinach, cashews and green peas. Combined with healthy zucchini noodles and steamed broccoli, this dish makes a light, fresh and tasty, high-protein, low-carb vegan meal.

Store-bought pesto is typically made with a ton of oil and some are made with parmesan cheese, so I always make my own at home. In the past I usually added olive oil to my pesto recipes but it’s not really necessary. At the moment, while I’m keeping an eye on my fat intake and I decided to try an oil-free pesto and I must, I didn’t miss the oil one bit!

About that high-volume food life. I eat with my eyes and I love big portions so I love, love, love zoodles! I feel like I’m eating a great, big bowl of pasta but it’s at a fraction of the carbs you’d find in a grain-based pasta dish.

Let’s see what other good stuff we’ve got in here: 14 grams of plant-based protein (woo!), lots of vitamin A and C, 25% of your daily recommend allowance of iron (yeh!!), B12 from the nutritional yeast and less than 5 grams of fat in the whole dish (heyo!), which is mostly coming from the raw cashews, Pretty darn good, wouldn’t you say?

So, get yourself a spiralizer and get making these low-fat vegan pesto zoodles!

Try it topped with extra vegan parmesan cheese.