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.
4.62 from 47 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.