Pesto Veggie Noodles Frozen Meal Prep Containers | Frugal Nutrition

Pesto Veggie Noodles Frozen Meal Prep

  • Author: Caitlin
  • Prep Time: 6
  • Total Time: 6
  • Yield: 4 1x


This gluten-free frozen meal prep dish can be made in just a few minutes, and is easily modified to be Whole30, Paleo, or Vegan/Vegetarian.



  • 12 oz frozen carrot spirals
  • 12 oz frozen zucchini spirals
  • 8 oz dairy-free kale pesto
  • 3 Trader Joe’s Organic Chicken Sausage (about 7 oz)
  • 1 1/2 cups (1 can) organic chickpeas


  1. Remove the zucchini noodles from their packaging and carefully cut into 4 equal pieces. (Or as even as you can get!) Place in 4 meal-sized storage containers.
  2. Repeat with carrot spirals. Place in containers next to the zucchini.
  3. Slice the chicken sausages; divide evenly among the four storage containers.
  4. Drain and rinse the chickpeas. Divide evenly among the storage containers.
  5. Add 2 ounces of pesto to each storage container.
  6. Close and seal and store in the refrigerator for 4-6 weeks.


If using the chickpeas and storing for more than 4 weeks, coat the chickpeas in pesto to help prevent freezer burn.

  • Category: Meal Prep, Frozen Meal Prep
  • Method: No Cook, Meal Prep
  • Cuisine: American

Keywords: frozen meal prep, frozen dinners, homemade frozen dinners

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