Cherry Tomato Pesto Pumpkin Zoodles by The Merrymaker Sisters

…Or you might like to call it Zughetti! Spaghetti + zucchini = zughetti! This is the BEST way to get extra greens into your day! Plus, delicious!


  • 3 zucchinis
  • 1 punnet cherry tomatoes, we use Cherry Bursts!
  • ¼ pumpkin peeled and cubed (we like kent!)
  • ¾ cup cashews (or any other nut)
  • ¼ cup olive oil
  • 1 red chilli deseeded
  • 1 bunch fresh basil
  • 1 lemon juiced
  • 1 tbs. coconut oil melted
  • salt and pepper



  1. Preheat oven to 180°C (350°F) and line a baking tray with baking paper.
  2. Place the pumpkin cubes onto the baking tray and drizzle with the coconut oil.
  3. Place into the oven for 20 minutes.
  4. After 20 minutes, add the cherry tomatoes to the baking tray and cook both the pumpkin and cherry tomatoes for a further 20 minutes.
  5. Meanwhile, spiralize your zucchinis into a large bowl! If you don’t have a spiralizer you can use a julienne peeler, a mandoline slicer OR you can simply use a potato peeler and make fettucini style zoodles!
  6. In a blender whiz the cashews, olive oil, chilli, basil, lemon, salt, and pepper until just smooth. We like ours to be a little crunchy still!
  7. Add the basil pesto to the zoodles and mix well.
  8. Once the pumpkin and cherry tomatoes are cooked, add them to the zoodle mix and enjoy!
  9. Hellooooooo deliciousness!

Prep time: 15 min
Cook time: 40 min

Creater of the recipe: The Merrymaker Sisters (reposted with permission)

Looking for more weekend recipe inspo? Check out more of our healthy recipes here.

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