Creamy Avocado Zucchini Pasta
User Reviews
4.7
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Prep Time
10 mins
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Cook Time
5 mins
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Total Time
15 mins
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Servings
2 large portions
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Calories
362 kcal
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Course
Side Dish, Main Course
Creamy Avocado Zucchini Pasta
Description
This pasta substitute replaces traditional noodles with zucchini cut into thin strips or spirals. The sauce blends avocado with garlic, fresh basil, and lemon juice, balanced with olive oil to achieve a creamy but fluid consistency. The zucchini noodles are lightly sautéed to soften while retaining vibrant green color and slight firmness.
The creamy avocado sauce coats the noodles without heaviness. Seasoned with salt and pepper, the dish finishes with optional parmesan cheese for richness. It's served fresh after combining the warm noodles with the cool sauce, resulting in a pleasant contrast of textures and fresh flavors.
Leftovers keep well refrigerated for up to three days and can be reheated gently. To reduce excess moisture, salting the noodles and letting them drain before sautéing helps maintain the desired texture. The noodles can also be prepared in advance and stored for up to two days.
Ingredients
- 1 avocado ripe
- 1 clove garlic
- ½ cup basil fresh leaves
- 1 Tbsp lemon juice 15 mL
- 2 Tbsp extra virgin olive oil 30 mL
- water as needed
- salt to taste
- black pepper to taste
- 2-3 zucchini spiralized or cut into ¼ inch wide strips
Instructions
- Pesto: In a food processor or blender, combine avocado, garlic, basil leaves and lemon juice until smooth, then mix in extra virgin olive oil. Add water, 1 Tbsp at a time, until sauce reaches a fluid yet thick consistency. Season with salt and pepper, to taste.
- Zucchini Noodles: Saute zoodles with a splash of olive oil over medium/high heat until slightly soft and bright green, 3 to 5 minutes. Drain excess water.
- Serve: Toss zoodles with sauce and top with parmesan cheese (you may not need all of the sauce).
Notes
- Store leftovers in an airtight container in the refrigerator for up to 3 days and reheat slowly on the stove.
- If the avocado sauce thickens or becomes sticky after refrigeration, add a splash of water to restore consistency when reheating.
- You can prepare the zucchini noodles up to 2 days ahead of time before cooking.
- Salting the noodles and draining them for 15 minutes before cooking helps remove excess moisture for better texture.
Nutrition Information
Show DetailsNutrition Facts
Serving: 2large portions
Amount Per Serving
Calories 362 kcal
% Daily Value*
| Serving | 1serving (half recipe) | |
| Calories | 362kcal | 18% |
| Carbohydrates | 16g | 5% |
| Protein | 4.6g | 9% |
| Fat | 34.1g | 52% |
| Saturated Fat | 6.3g | 32% |
| Cholesterol | 0mg | 0% |
| Sodium | 28mg | 1% |
| Potassium | 1043mg | 22% |
| Fiber | 9.1g | 36% |
| Sugar | 4.1g | 8% |
| Calcium | 40mg | 4% |
| Iron | 1.4mg | 8% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.7
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