Creamy Pesto Noodles

best paleo recipe for creamy, pesto, zucchini noodles, zoodles, grain free, dairy free

These creamy noodles are 100% guilt-free!

Yesterday we got our pesto on and today we are going to take said pesto to the next level by mixing it in with creamy goodness and tender noodles. Sound good?

I couldn’t hear you. Sound good?!?!?!

Yes, yes it does sound good! Because creamy, pesto-y pasta is the bomb. Now what’s really fantastic is how we can make this beloved dish without grains, gluten or dairy.

Really, it is possible and I am going to show you exactly how to do it.

Pesto: Here is the post where I share the recipe for Perfect Pesto – which is made with zero dairy, preservatives, additives or any other icky stuff. Our Creamy Pesto Pasta starts with a batch of fresh made Perfect Pesto. (Lucky for us this pesto is made in 10 mins flat.)

Creamy Sauce: Most creamy pasta sauce is made with dairy-based cream. I’ve found, however, that using canned coconut milk works just as good for creamy dressings – without the downside of dairy (goodbye bloating!) so we can enjoy our creamy sauce and feel svelte too.

Noodles: Now there are many, many ways to make noodles out of vegetables. Here’s a post were I list a bunch of methods.  And you’re welcome to use any veggie noodle that you please with this awesome creamy pesto sauce, HOWEVER, I do recommend these simple zucchini noodles made with a simple veggie peeler. There’s something about large, flat noodles that seems to go best with creamy sauce, in my opinion.

Make this dish a complete meal by adding meatballs or simple grilled chicken. Enjoy and let me know how you liked it!

Creamy Pesto Noodles
A Recipe by Diana Keuilian
5.0 from 1 reviews

Prep time
Cook time
Total time
Serves 6

For the Creamy Pesto Sauce
For the Zucchini Noodles
  • 6 zucchini

For the Creamy Pesto Sauce
  1. In a large skillet, melt the coconut oil over medium heat. Whisk in the coconut flour and continue to whisk until browned. Add the coconut milk, nutritional yeast, and pesto. Whisk frequently until the sauce begins to boil. Reduce the heat to a simmer and continue whisking for 5 minutes, as the sauce thickens. Remove from heat.
For the Zucchini Noodles
  1. Wash the zucchini and pat dry. Use a veggie peeler to remove the green skin. Run the veggie peeler from the top of the zucchini all the way to the bottom to create long, flat noodles. Repeat with the remaining zucchini.
  2. Toss the noodles with the creamy pesto sauce and serve immediately. Enjoy!

Calories: 246     Fat: 18g     Carbohydrates: 16g     Sugar: 5g     Sodium: 37mg     Fiber: 7g     Protein: 10g    
best paleo recipe for creamy, pesto, zucchini noodles, zoodles, grain free, dairy free

The flavors of this dish taste even better the next day!


  • Brittany June 6, 2016 at 7:28 pm

    Looks so good! So quick too, perfect for weekday pasta! 🙂

  • Foodie June 8, 2016 at 12:49 pm

    So you don’t cook the zucchini – just cut and serve them?
    Very easy to make and deliciously looking recipe, I’d really like to taste it!

    • Diana June 8, 2016 at 6:24 pm

      Correct, the flat zucchini noodles do not require cooking. You’ll find them to be thin and tender. Cooking would cause them to become soggy and to fall apart. Enjoy!

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