Spiralize your zucchinis and then wrap in paper towels or a light kitchen dish cloth. Pat to soak up the excess water from the noodles.
In a pan over medium high heat, add ¾ tablespoon of the coconut oil and heat. Add the zucchini noodles and cook for about 1 to 2 minutes until still slightly crunchy but tender. Remove from the pan and place in a bowl, but don't remove the pan from the heat.
Add in the last teaspoon of coconut oil, and add the cherry tomatoes and toss in the coconut oil to coat. Heat through for about 2 minutes until the tomatoes are heated, and slightly burst. Season with salt and pepper. Remove from heat.
Add a few tablespoons (to your liking, I added about 3-4 tablespoons) of the cashew pea pesto and toss lightly together to combine. Add the tomatoes to the mixture and combine. Serve with some vegan parmesan cheese sprinkled on top. Enjoy!
This recipe is vegan gluten free. The prep time includes making the pesto. *If you’re using slightly larger cherry tomatoes, cut them in half before heating.
HOW TO STORE
You can store these noodles in a tupperware container in the fridge for 2-3 days. They taste best fresh but can be stored and eaten for lunch the next day. Simply reheat in the microwave to serve.
I wouldn’t recommend freezing these noodles since the thawing process may affect the texture of the noodles. You can make the pesto and freeze ahead of time by storing in a freezer safe container for up to a month.