By Sarah Steffens

Zoodles are a tried-and-true Whole30 staple, but this recipe for Whole30 Spicy Pork & Pesto Zoodles takes the beloved spiralized veggies to another level. Make a big batch for Sunday night dinner, and enjoy the leftovers throughout the week.

Try This: Spicy Pork & Pesto Zoodles


Whole30 Spicy Pork & Pesto Zoodles

You’ll want to make these Whole30 Spicy Pork & Pesto Zoodles again and again.
4.58 from 49 votes
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4


  • 1 pound of ground pork
  • 1 teaspoon sea salt
  • ½ teaspoon black pepper
  • ½ teaspoon garlic powder
  • 1 teaspoon smoked paprika
  • ½ teaspoon dried red pepper flakes
  • 2 tablespoons coconut cream


  • ½ cup olive oil
  • 2 cups fresh basil leaves
  • 1 garlic clove
  • Juice from 1/2 fresh lemon
  • 1 teaspoon sea salt
  • ½ teaspoon black pepper
  • ¼ cup pine nuts
  • 2 tbsp nutritional yeast optional
  • 4 medium zucchinis spiralized


  • SAUTE ground pork in a skillet on the stove with salt, pepper, garlic powder, smoked paprika, and red pepper flakes until cooked through, about 12-15 minutes. When done, do not drain excess fat. Stir in coconut cream.
  • WHILE pork is cooking, blend pesto ingredients in a food processor or blender. Add to the cooked pork.
  • IN a separate skillet, saute spiralized zucchini until soft and wilted, about 5 minutes. Transfer to a colander and allow excess moisture to drain, about 5 minutes. Then, gently stir in the pork mixture until well-combined.
  • SPLIT into four servings and garnish with additional pine nuts, if desired. Store leftovers in the fridge for up to three days.
  • Enjoy!
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Published by Lindsay Rhodes

Lindsay Rhodes currently lives in Chicago. She attended Butler University where she received her B.S. in Marketing and a minor in Strategic Communication. Previously, Lindsay has worked for management consulting firms as a marketing consultant and as a campus recruiter.

Sarah Steffens

Recipe Developer

Sarah Steffens, our Recipe Developer, has a B.A. in Business Administration, Public Relations from The Master's University in Southern California. After years of experimenting with nutrition and recipes in her own kitchen, she now works as a Personal Chef and Food Photographer in Sacramento, creating meals that support her client's intention to physically and mentally thrive. She has catered several independent film sets, making it her goal to optimize the energy and well-being of each creative crew. You can find many of Sarah's recipes in various Whole30, Paleo and Keto cookbooks. When Sarah is not cooking and styling recipes, you can find her enjoying a long walk, working on creative projects with loved ones or exploring beautiful Northern California.