Pesto & Sun-Dried Tomato Cucumber Noodles



This 15 minute plant-based meal is fresh, healthy, and super tasty. Use vegetable noodles to create this gluten-free dish. Yummy pesto cucumber noodles! Add sun-dried tomatoes, avocado, vegan cheese (optional), fresh herbs and spices to make this meal into something special! No cooking, no preparations. This raw-vegan meal idea is quick to make, offers lots of nutrition, and is simply delicious!



Vegan I Gluten Free I Raw


Serves: 2

Time: 15 minutes


4-5 cucumbers, noodled*

1/3 cup pesto**

1/3 cup sun dried tomatoes, julienned

Vegan feta / cheese of choice (optional)***

1 avocado, sliced

Fresh basil, chopped

Salt and pepper to taste

1/4 cup sunflower seeds


*Use a spiralizer or ridged vegetable peeler to create noodles. If using a vegetable peeler, work your way around the cucumber creating noodles, omit the center seeds. When I can't make any more noodles I typically chop the center part and throw it in the dish as 'moons'. You can as well substitute cucumber noodles for zucchini noodles.


**Check out my Thai Basil Pesto recipe in the Quest for Zest: Thailand recipe ebook!


***If adding vegan cheese to the dish, make sure to use high quality. This has nothing to do with price or brand, and more to do with ingredients. Read the label and use one that has minimal ingredients and minimal processing.



Create noodles from your cucumbers and add them to a bowl.


Toss the noodles in the pesto sauce.


Stir in the sun-dried tomatoes.


Top with vegan cheese, avocado, fresh herbs, spices and seeds.


Enjoy fresh!


Best eaten immediately or same day. Cucumber noodles can get watery if left too long.



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