Zucchini Pasta with Avocado Sauce

5 from 4 votes

This easy, flavorful Spiralized Zucchini Pasta (Zoodles) tossed in creamy avocado cilantro sauce plus you can whip up in less than 20 minutes

Course Main Course

Cuisine American

Keyword zucchini pasta with avocado sauce

Diet Gluten-Free, Keto, Low Carb, Vegan

Method Blender/Food Processor, No-Cook

Prep Time 15

Total Time 15

Servings

Calories 350kcal

Author Bhavana Patil

Firstly trim the ends of the zucchini and using Spiralizer Vegetable Slicer (my favorite as seen in the picture) or spiralizer machine, spiralize to make zucchini "noodles".
Combine all the avocado sauce ingredients in a food processor or blender and process/blend on high until smooth and creamy. Add additional water to the thin sauce to desired consistency.
Pour the creamy avocado sauce over the raw zucchini noodles and toss to coat (you may not need all of the sauce). Adjust the seasoning at this stage.
Additionally, Top it with grape tomatoes, sunflower seeds, or almonds and parmesan (skip if vegan) and serve immediately.

You can also add 2 tablespoons of greek yogurt while making sauce.
To make it more healthy, try adding vegetables such as steamed broccoli, edamame, and grape tomatoes to this dish.
You can use garlic powder instead of fresh garlic.

Can I make this pasta Ahead?

Zucchini noodles and avocado sauce can be prepared in advance and stored in the refrigerator in airtight containers until ready to use.

Leftover Avocado Sauce?

You can store the sauce in an airtight container and use it within 2-3 days.

Note: Nutrition values are my best estimates. If you rely on them for your diet, use your preferred nutrition calculator.