One-Pot Tomato-Basil Pasta

Bright and flavorful zoodles are tossed with a delicate pesto, mushrooms, and tomatoes to bring together all the flavors of summer.

Serves: 4Hands-on: 20 minutesTotal: 20 minutesDifficulty: Easy

Serves: 4


  • 1⁄2 cup olive oil
  • 3 cloves garlic
  • 3⁄4 cup brazil nuts
  • 1⁄3 cup nutritional yeast
  • 1 tsp. sea salt
  • 3⁄4 tsp. Italian seasoning
  • 1⁄2 tsp. cayenne pepper
  • 2 large zucchini, spiralized
  • 2 cups sliced baby bella mushrooms
  • 1 lb. cherry tomatoes, halved
  • 1⁄2 cup chopped fresh basil
  • 1 tsp. salt
  • 1⁄2 tsp. ground black pepper


  • In a small food processor or high-speed blender, combine olive oil, garlic, brazil nuts, nutritional yeast, sea salt, Italian seasoning, and cayenne pepper. Pulse until the consistency of pesto sauce.
  • Transfer sauce to a large pot. Add spiralized zucchini, mushrooms, and tomatoes. Cook on stovetop over high heat, tossing every 3 to 5 minutes with tongs, until the noodles begin to wilt and pot starts steaming (about 15 minutes of cooking time).
  • Garnish with fresh basil, salt, and pepper before serving.