Zucchini Pasta with Avocado Sauce
This easy, flavorful Spiralized Zucchini Pasta (Zoodles) tossed in creamy avocado cilantro sauce plus you can whip up in less than 20 minutes
Measuring cup used 1 cup = 250 ml
- 1 avocado
- ½ cup cilantro
- 1 clove garlic
- 2-3 tablespoons extra virgin olive oil
- 2-3 tablespoons lime juice
- salt and black pepper to taste
- water as needed
- cherry tomatoes
- almonds or sun flower seeds
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.
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.
- 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.
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.
Calories: 350kcal | Carbohydrates: 14g | Protein: 4g | Fat: 42g | Saturated Fat: 6g | Sodium: 26mg | Potassium: 1044mg | Fiber: 8g | Sugar: 5g | Vitamin A: 816IU | Vitamin C: 51mg | Calcium: 43mg | Iron: 2mg