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A plated dish of zucchini noddles topped with marinara sauce and roasted eggplant slices topped with tofu ricotta and pistachio spinach pesto.

Vegan Zucchini Noodles with Roasted Eggplant and Tofu Ricotta

  • Author: Kaity Farrell
  • Total Time: 1 hour 40 minutes
  • Yield: 4 servings 1x
  • Diet: Vegan


Delicious healthy Italian-inspired vegan zucchini noodles topped with fresh marinara sauce and roasted eggplant with homemade tofu ricotta and pistachio spinach pesto.



Roasted Eggplant

  • 3 small eggplant or 1 large
  • 1/4 cup extra-virgin olive oil
  • 1/2 teaspoon kosher sea salt
  • 1 teaspoon dried oregano

Tofu Ricotta

  • 1 1/2 cups extra firm tofu
  • 2 tablespoons extra-virgin olive oil
  • 2 tablespoons unsweetened non-dairy milk such as soy milk
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon black pepper
  • 1/4 loosely packed cup parsley leaves parsley leaves
  • 1 scallion

Pistachio Spinach Pesto

  • 4 cups packed baby spinach
  • ½ cup packed Italian parsley leaves
  • 2 scallions
  • ¼ cup shelled raw pistachios
  • ¼ cup fresh lemon juice
  • ¼ cup extra virgin olive oil
  • 1 clove garlic
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon ground black pepper

Marinara Sauce

  • 2 lbs fresh tomatoes (plum or campari)
  • 1 cup water
  • 1 medium sweet onion
  • 1 medium carrot
  • 1 clove garlic
  • 2 tablespoons extra-virgin olive oil
  • 1 teaspoon dried oregano
  • 1 tablespoon fresh thyme
  • 1/4 teaspoon red pepper flakes
  • kosher sea salt to taste

Zucchini Noodles

  • 2-3 medium zucchini


Prepare Roasted Eggplant:

  1. Preheat oven to 450˚F.
  2. Wash eggplant and cut off stems. Slice eggplant into 1/2" thick rounds. Arrange slices on a baking sheet and drizzle with half of the olive oil and season with half of the salt and herbs. Flip rounds over and repeat with remaining oil and herbs.
  3. Bake for about 40 minutes, flipping eggplant rounds halfway through until they are a deep golden brown and are tender all the way through.

Prepare Tofu Ricotta:

  1. Meanwhile, puree all of the tofu ricotta ingredients except for the parsley and scallions in a food processor until smooth and creamy. Then pulse in parsley and scallion until they are chopped into little pieces and are evenly incorporated.
  2. Transfer to a bowl and set aside until ready for assembly.

Prepare Pistachio Spinach Pesto:

  1. Place all of the pesto ingredients except olive oil into a food processor and pulse about 10 times to break down the ingredients.
  2. Then with the processor running, slowly add the olive oil until the mixture is smooth and creamy.
  3. Transfer pesto to a bowl and set aside until ready for assembly.

Prepare Marinara Sauce:

  1. Wash and remove stems from tomatoes. If large, quarter tomatoes. Purée the tomatoes with water in a blender.
  2. Mince onion and garlic. Finely grate the carrot on a coarse Microplane grater.
  3. Heat a saucepan over medium heat. Once hot, add oil and then onion, carrot, garlic, red pepper flakes and oregano all at once and sauté until the onion starts to brown.
  4. Add the tomato purée and bring the sauce to a boil then lower it to a simmer and let it cook uncovered for about 15-20 minutes until it reduces.
  5. Cover the sauce and set it aside until ready for plating.

Prepare Zucchini Noodles:

  1. Wash and trim the ends of the zucchini. Use a spiralizer or mandolin set to 1/8" julienne setting to cut zucchini into noodles.
  2. Set the zoodles aside until ready for plating.

Assemble the Dish:

  1. Arrange the zucchini noodles on the plate and top them with marinara sauce.
  2. Spread a spoonful of tofu ricotta on each eggplant round and top with a spoonful of pesto.
  3. Arrange eggplant stacks over the noodles and serve.




  • Prep Time: 40 minutes
  • Cook Time: 60 minutes
  • Category: Dinner
  • Method: Roasted
  • Cuisine: Italian

Keywords: zucchini noodles, roasted eggplant, pistachio spinach pesto, marinara sauce, vegan zoodles