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Vegetarian Cucumber Noodles and Pesto

Vegetarian Cucumber Noodles and Pesto

Vegetarian Cucumber Noodles and Pesto

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Main Courses
By Mama Veggie Serves: 4
Prep Time: 15 minutes

Swapping out the pasta for spiraled cucumbers, be sure to use the seedless cucumber variety, and make sure that are at least 1½” thick. You'll want to use a vegetable spiralizer to make your noodles. This is the one I use (aff link.) This recipe is great on it's own, however you can add any vegetarian protein, such as grilled tofu, or vegetarian "chicken." This is a no-cook recipe - perfect when you don't want to turn on the stove on a warm day!


  • For Cucumber Noodles:
  • 4 large firm seedless cucumbers, peeled
  • ½ c. fresh pesto
  • Salt and black pepper, to taste
  • For Pesto:
  • 2 c. fresh basil, loosely packed
  • ¼ c. toasted pine nuts
  • 2–3 garlic cloves, peeled
  • 1/3 c. plus 2 T. higher quality extra virgin olive oil
  • 2/3 c. Vegetarian Parmesan cheese, freshly grated
  • Salt and black pepper, to taste



To make the pesto, remove basil leaves from stems, then wash and pat dry. Add basil, pine nuts, and peeled garlic gloves to food processor or blender. Quickly pulse until barely combined, then add 1/3 cup extra virgin olive oil and blend thoroughly.


Transfer to a medium glass bowl. Stir in Parmesan cheese and remaining olive oil to achieve the desired consistency. Season with salt and black pepper, to taste, and set aside.


Using a spiral slicer, cut cucumbers into thick, long noodles. If using the Paderno Tri-Blade Vegetable Spiral Slicer (aff link.), use the medium “chipper” blade to create slightly thicker strands). Cut the noodles with kitchen scissors once they reach 10 inches in length.


Place cut noodles on paper or clean kitchen towels and gently blot to absorb excess moisture.


Place cucumber noodles in a medium, non-reactive bowl and top with fresh pesto. Toss gently to combine. Season with salt and black pepper, to taste, and serve immediately. Enjoy!

Vegetarian Cucumber Noodles and Pesto

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