Instructions

• Start by patting the zucchini noodles dry with a clean paper towel, then place into a large bowl.
• Drizzle the vegan pesto over the zucchini noodles and gently toss until the noodles are coated.
• Add the olive oil to a small pot over medium heat and cook the mushrooms for 5 to 7 minutes. Add the tomatoes and cook for a further 5 minutes. Then add the mushrooms and cherry tomatoes to the noodles and keep tossing until everything is mixed together.
• Plate the zucchini noodles and top with vegan Parmesan, a pinch of red pepper flakes, some freshly chopped basil leaves, and pine nuts.