These pistachio, zucchini and mint rice noodles are a light and fresh dish, but also a cozy comfort food idea that makes a nice change from pasta. It combines lots of textures and flavours for a tomato-free sauce, and is an easy vegan weeknight meal.
Noodles and pasta are such a go-to for my family for a busy day, when you need a meal on the table and fast! If you're looking for easy pasta dishes then you may also like to see my tahini broccoli pasta, creamy kale pasta and coriander pesto pasta. All fun and flavourful!
These pistachio noodles have so much flavor from the herbs and garlic, and feel a little lighter than regular pasta dishes. So good for a lighter dinner I think!
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⭐ Why this recipe is so good
- Fresh flavours. The mint gives the sauce a light and fresh taste, and makes the recipe perfect for spring.
- Tomato-free sauce. For those who aren't able to tolerate tomatoes, there isn't one in sight for this rice noodle dish!
- Easy to make. While there are a few steps to the dish, they are all very easy to do.
🌿 Ingredients
Make sure to see the recipe card below for the full ingredients and their quantities!
These pistachio rice noodles require mostly pantry staples, and a few items of fresh produce. The full list is in the recipe card, but some notes on a few of the ingredients:
- Pistachios - the main ingredient of the recipe, and that which gives the sauce its protein. You want unsalted pistachios, and personally I would suggest those that have not been roasted. Either would change the taste a great deal.
- Rice noodles - the more fine kind of noodles, that are simply rice and tapioca starch and do not contain wheat.
- Sesame oil - this is one of the main flavours of the dish. Please note that sesame is a potential allergen and should only be used if you know you tolerate well. Olive oil can be used as a swap, and will give the dish a different flavour.
🔪 Step by step instructions
Making these pistachio noodles is very simple, with just a few steps:
Step 1
In a Nutribullet or food processor blend a quarter cup of pistachios together with the garlic and thyme until they form a coarse 'dust'.
Step 2
Add about three-quarters of a zucchini (chop into rough quarters beforehand), salt, sesame oil and mint to the blender and pulse until it becomes a thick sauce.
Step 3
Fry the remaining zucchini (having sliced beforehand) in a pan in a little olive oil.
Step 4
Prepare the rice noodles according to packet instructions.
Step 5
Drain the noodles in a colander or sieve and add to a saucepan.
Step 6
Pour the sauce and sliced zucchini into the pan with the rice noodles and stir to combine. Then use tongs to serve, and add the garnishes, if using.
💭 Recipe tips and notes
- Make sure you use unsalted pistachio nuts - salted ones would be too overpowering.
- If you prefer a thinner sauce, reserve a little of the pasta (or noodle!) water and add spoonfuls as needed.
- If you aren't keen on rice noodles, then regular pasta or brown rice pasta would be good too!
📋 Frequently asked questions
You want unsalted pistachios, and I would suggest those that have not been roasted either.
Yes of course, although you may wish to thin a little with some stock or water.
Basil would be good!
⏲️ Equipment needed
You will need a few items for this rice noodles dish:
Nutri-Bullet (what I use) or a food processor - to make the sauce.
Frying pan - to fry the sliced zucchini.
Saucepan - to heat the noodles and sauce.
Tongs - to handle the rice noodles.
🍝 More tasty pasta recipes
If you love pasta dishes, there are many to choose from here, including my tahini pasta sauce and my cheesy butternut squash pasta bake. Some recent recipes to enjoy:
I’m always in the kitchen, so come join me on Instagram, Facebook and Pinterest to be the first to hear of new recipes. And please do leave a star rating ⭐ if you tried the recipe!
📖 Recipe
Pistachio, Zucchini and Mint Rice Noodles
Ingredients
- 2 servings rice noodles
For the sauce
- 3 tablespoon toasted sesame oil
- ¼ cup pistachio nuts shelled, un-salted
- ½ teaspoon dried thyme
- 1 clove garlic more to taste preference
- 2 tablespoon fresh mint
- 1 zucchini divided, ¾ zucchini roughly chopped, ¼ finely sliced
- 1 teaspoon apple cider vinegar or distilled white vinegar
For the garnish
- handful fresh mint leaves torn
- 1 tablespoon pistachios crushed
Instructions
- In a Nutri-bullet or food processor blend a quarter cup of pistachios together with the garlic and thyme until they form a coarse 'dust'.
- Add ¾ of a zucchini, salt, sesame oil and mint to the blender and pulse until it becomes a thick sauce (but not a thin liquid).
- Slice and then lightly fry the remaining sliced zucchini in olive oil in a pan.
- Prepare the rice noodles according to packet instructions. Reserve a cup of the pasta water, and use to thin the sauce if required.
- Drain the rice noodles and then add to a saucepan.
- Add the sauce and sliced, fried zucchini to a saucepan and stir together thoroughly.
- Use tongs to plate up the rice noodles and garnish with more crushed pistachios and mint.
Notes
- Make sure you use unsalted pistachio nuts - salted ones would be too overpowering.
- If you aren't keen on rice noodles, then regular pasta or brown rice pasta would be good too!
- Please note that nutritional information is offered as a courtesy. It is auto-generated and should be understood to be an estimate.
Swiss Interest Group Histamine Intolerance (SIGHI) rating:
All ingredients score a '0' on SIGHI, with the exception of:- garlic, which scores a '1'
- sesame (in the sesame oil), which scores a '1'
- apple cider vinegar, which scores a '1' (you could substitute for distilled white vinegar, which scores '0').
Lauren says
This was very different but good. I didn't use the mint so it may taste different with that, but I liked it! So hard to find recipes with actual ingredients I can find that taste good so thank you for that! Hopefully my body agrees and I can use this recipe again.
Claire says
So glad you liked it Lauren!