gluten-freevegetarian

Zucchini Pasta with Creamy Avocado Pesto

This spiralized zucchini pasta is tossed in creamy basil and avocado pesto to make a deliciously low carb and gluten-free dinner!

Zucchini Pasta with Creamy Avocado Pesto

I mentioned in a previous post that I don’t always eat all my vegetables.  But when I heard about these vegetable spiralizers that turn veggies into noodles, well, I knew things were going to change.  I hadn’t so much as attempted to track one down in the store before one arrived at my door, a surprise birthday gift from my best friend.

So I began playing around with it, figuring out how to make the perfect zucchini noodles (or zoodles as I like to call them), until I arrived at this tasty flavor fiesta.

We’ll start with the sauce.  I wanted something creamy without, well, the cream.  So I played around until I came to the perfect avocado pesto sauce: part creamy, part tasty, mostly healthy.  I threw avocado, garlic, basil, and lemon into the food processor and blended it up to as smooth as possible.  I then added 2 Tbsp of extra virgin olive oil.  The avocado I used wasn’t as ripe as it should have been, so the sauce still wasn’t quite saucey enough.  If this is the case for you, add 1 Tbsp of water at a time until you’ve reached a fluid but thick consistency.  Finish with a dash of salt and pepper to taste.

Zucchini Pasta with Creamy Avocado PestoZucchini Pasta with Creamy Avocado PestoZucchini Pasta with Creamy Avocado Pesto

Now onto the zoodles.  Don’t treat zoodles like regular noodles.  While you would usually boil pasta, don’t go that route here!  Boiling vegetables leaches out water-soluble vitamins, so vitamin C and B6 in the case of zucchini.  Instead, saute the zoodles on the stove with a touch of olive oil until they are soft.  (Note: if you don’t have a vegetable spiralizer, simply cut the zucchini into ¼ inch wide strips.)

Zucchini Pasta with Creamy Avocado PestoZucchini Pasta with Creamy Avocado PestoZucchini Pasta with Creamy Avocado Pesto

Drain off the excess water, mix in the sauce, and top with grated parmesan cheese.

4.5 from 2 votes
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Zucchini Pasta with Creamy Avocado Pesto

This spiralized zucchini pasta is tossed in creamy avocado pesto to make a delicious gluten-free dinner! 

Course Main Dish, Pasta, Side Dish
Diet Gluten-Free, Low Carb, Vegetarian
Occasion St. Patrick's Day
Time Less than 15 minutes
Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
Servings 2 people
Calories 161 kcal
Author Live Eat Learn

Ingredients

  • 1 avocado ripe
  • 1 clove garlic
  • ½ cup fresh basil leaves
  • 1 Tbsp lemon juice
  • 2 Tbsp extra virgin olive oil
  • Water as needed
  • Salt and pepper to taste
  • 2-3 zucchini spiralized or cut into ¼ inch wide strips

Instructions

  1. In a food processor, blend avocado, garlic, basil leaves and lemon juice until smooth, then mix in extra virgin olive oil.
  2. Add water, 1 Tbsp at a time, until sauce reaches a fluid yet thick consistency.
  3. Add a dash of salt and pepper to taste.
  4. Saute zoodles on stove over medium/high heat until slightly soft and bright green. Drain excess water.
  5. In large bowl, toss zoodles with sauce, then top with parmesan cheese. You made not need all of the sauce, so add it until you've reached your liking.
Nutrition Facts
Zucchini Pasta with Creamy Avocado Pesto
Amount Per Serving (1.5 cups)
Calories 161 Calories from Fat 153
% Daily Value*
Total Fat 17g 26%
Sodium 11mg 0%
Total Carbohydrates 6g 2%
Protein 2g 4%
* Percent Daily Values are based on a 2000 calorie diet.

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Comments (17)

  1. Erica says:

    this was amazing!!!!

    1. Sarah says:

      So happy you liked it, Erica! 🙂

  2. Shereen says:

    This was amazing especially since this is my first recipe using my spirilizer!!

    1. Sarah says:

      So happy to hear, Shereen! Those spiralizers are life-altering, aren’t they?

  3. Christine says:

    How long does the avocado pesto keep for? I’m thinking of using this for my meal prep lunches this week but I’m a little hesitant as anything with avocado tends to get a bit funky after a few days….

    1. Sarah says:

      Hi Christine! Avocado doesn’t generally stay great past 2 days so I wouldn’t use the sauce for meal prep. Perhaps you could mash up some avocado the day of and mix it with a spoonful of ready-made pesto!

  4. Erika says:

    Hi i live in South Africa where can i get one of those spiril thingy. …..

    1. Sarah says:

      Hey, Erika! I had to buy mine online because even here than can be tricky to find in stores. They’re called “spiralizers” or “spiral slicers”. You may be able to purchase one here. 🙂

  5. Mila says:

    This was amazing. I just added an egg on top and it was beyond delicious! Thank you so much for this!

    1. Sarah says:

      YUM! That’s a such a great idea, Mila! So happy you liked it and thanks so much for dropping a in a note 🙂

  6. Joanna Bonanno says:

    Will be trying out for sure. My only concern is the fat content- which I am assuming is mostly coming from the oil and avocado. I am thinking of adding some nuts (walnuts/pine nuts)

    1. Sarah says:

      Hi Joanna, yes the fat content in this recipe is a bit high form the avocado and oil. You could try mixing in a bit of Greek yogurt to add a dose of protein. Pine nuts would also suit the recipe pretty well 🙂

  7. Samantha says:

    This looks soooo good! I just purchased my Vegetti Spiralizer, and this sauce looks like the perfect addition.

  8. Erika says:

    How many people does this feed?

    1. Sarah says:

      Hey Erika! It serves 2 to 3 people 🙂

  9. Kelly says:

    I made this for work tomorrow this may sound stupid but do you heat up to eat or eat cold? I tasted it right after it was made and it is awesome !

    1. Sarah says:

      Hi Kelly! It’s totally up to you 🙂 They’re good cold or reheated and warm!

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