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Home » Recipes » Pasta

Pistachio, Zucchini and Mint Rice Noodles

Published: Aug 11, 2019 · Modified: Feb 15, 2022 by Claire · This post may contain affiliate links. As an Amazon associate I earn from qualifying purchases · 4 Comments

Jump to Recipe Print Recipe

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.

pistachio, zucchini and mint rice noodles in a brown bowl with a fork twisted into the noodles.

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!

Jump to:
  • ⭐ Why this recipe is so good
  • 🌿 Ingredients
  • 🔪 Step by step instructions
  • 💭 Recipe tips and notes
  • 📋 Frequently asked questions
  • ⏲️ Equipment needed
  • 🍝 More tasty pasta recipes
  • 📖 Recipe
  • 💬 Comments

⭐ 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! Do check out my post on pasta recipes without tomato sauce for more ideas!
  • Easy to make. While there are a few steps to the dish, they are all very easy to do.

🌿 Ingredients

individually labelled rice noodles, sesame oil, apple cider vinegar, thyme, zucchini, pistachios, garlic.

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, you want to use 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:

pistachios and garlic blended in a Nutri-Bullet.
pistachios, zucchini and mint blended in a Nutri-Bullet.

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.

process shots for making pistachio, zucchini and mint rice noodles.

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

Which type of pistachios should I use?

You want unsalted pistachios, and I would suggest those that have not been roasted either.

Can I use this pistachio sauce with regular pasta?

Yes of course, although you may wish to thin a little with some stock or water.

Can I use another herb?

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.

pistachio, zucchini and mint rice noodles in a brown bowl with mint leaves next to it.

🍝 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:

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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've tried the recipe!

📖 Recipe

pistachio, zucchini and mint rice noodles in a brown bowl.

Pistachio, Zucchini and Mint Rice Noodles

Claire
Light and fresh, these pistachio, zucchini and mint rice noodles are the taste of spring and summer. Its flavour comes from the fresh mint and zucchini, with the pistachios making it feel more hearty.
5 from 1 vote
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Prep Time 15 minutes mins
Cook Time 10 minutes mins
Total Time 25 minutes mins
Course Dinner, Lunch, Main Dish
Cuisine American, British
Servings 2 people
Calories 544 kcal

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, apple cider vinegar 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 the SIGHI list, 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').
 

Nutrition

Calories: 544kcalCarbohydrates: 57gProtein: 8gFat: 33gSaturated Fat: 5gPolyunsaturated Fat: 12gMonounsaturated Fat: 14gSodium: 112mgPotassium: 537mgFiber: 5gSugar: 4gVitamin A: 501IUVitamin C: 20mgCalcium: 67mgIron: 2mg
Tried this recipe?Mention @lowhistaminekitchen or tag #lowhistaminekitchen!
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Comments

  1. Kimberly says

    April 02, 2025 at 12:41 am

    The recipe does not tell you when to add the vinegar

    Reply
    • Claire says

      April 02, 2025 at 6:31 am

      Thanks for catching that! You add along with the oil and pistachios when adding them to the blender to make the sauce.

      Reply
  2. Lauren says

    December 29, 2022 at 7:18 pm

    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.

    Reply
    • Claire says

      December 30, 2022 at 9:17 pm

      So glad you liked it Lauren!

      Reply

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Hi, I’m Claire. After a diagnosis of MCAS I began to follow a low histamine diet, which has helped me manage my symptoms. Here I hope to show that a restrictive diet can still be full of flavourful meals, and help you enjoy being creative in the kitchen.

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