Zucchini Noodles with Lemon Basil White Bean Sauce and Roasted Grape Tomatoes

  1. Zucchini Noodles with Lemon Basil White Bean Sauce and Roasted Grape Tomatoes

5 years later, I’m finally on the zoodle train.  There was something so satisfying about spiralizing that zucchini within an inch of its life!  It made such a huge pile of spirally zoodles, oodles of zoodles.  I’m in love. 

I wanted to do a vegan sauce that felt creamy and luxurious, so I went with a cannellini bean-based sauce (similar to this one), but with a few extra touches.  You can make the sauce ahead of time and even use it as a dip just like hummus if you want.

I love the color contrast of the roasted tomatoes against the bright green pasta, but any roasted veggies would taste great here, too…like mushrooms, carrots, or broccoli! 

I made this dish mostly for myself, but if you wanted to make it more hearty, add some baked chicken (or grilled chicken or grilled shrimp) for a dinner-sized meal.


Total Time:  30 Minutes

Serves:  2-3

Difficulty Level:  Easy


For the Sauce4


2 cans of cannellini beans, drained and rinsed

Zest and juice of 2 lemons

1 clove of garlic

1 cup loosely packed basil leaves

1 scallion, roughly chopped

About 1/3 cup extra virgin olive oil

Salt and pepper



  1. Add the beans, lemon juice and zest, garlic, basil, and scallion to a food processor. Pulse until it’s a chunky puree.  Turn the processor on, and stream in the olive oil until the sauce has a smooth and creamy consistency.  Taste, and season with salt and pepper.


For the Zucchini Noodles31


1 very large (or 2 smaller) zucchinis

Olive oil



  1. Spiralize the zucchini. Heat up olive oil in a large skillet over medium heat.  Once the oil is hot, add the zucchini, and saute for 3-5 minutes.  Toss with 1 cup of the white bean sauce, and top with the roasted grape tomatoes.


For the Roasted Grape Tomatoes


About 15 grape tomatoes, rinsed

Olive oil

Salt and pepper



  1. Preheat the oven to 450 degrees Fahrenheit.
  2. Toss the tomatoes with the olive oil, salt, and pepper.
  3. Roast for 6-8 minutes, or until burst and charred. Serve on top of the zucchini noodles.

Fresh basil and parsley