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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!

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

I’ll be the first to admit that…I don’t always eat my vegetables. Or at least, not as many as I should. But when I got my hands on my very first vegetable spiralizers, I knew things were going to change.

Zucchini noodles (or zoodles as I like to call them), are my favorite thing to make with a spiralizer. Zucchini is soft enough to cut into perfect spirals, and its neutral flavor makes it great as a pasta substitute! And when topped with creamy avocado pesto…perfection.

Zucchini Pasta Video

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

How do you make zucchini noodles?

The easiest way to make zucchini noodles is with a spiralizer. This handheld spiralizer and this standing spiralizer both make great vegetable pasta! If you don’t have a vegetable spiralizer, simply cut the zucchini into ¼ inch wide strips or peel into thin “fettuccini” using a vegetable peeler.

To make zucchini noodles, you’ll need to get yourself some zucchini. Cut off each end, then cut each zucchini in half to fit in your spiralizer. Place the zucchini half in your spiralizer so that it’s perfectly centered, then spiralize! Apply constant pressure while spiralizing the zucchini to create uniform, long noodles.

Zucchini noodles hold a lot of water, so it can be useful at this point to sprinkle the noodles with salt and let it sit for 15 minutes to let water drain out.

Zucchini Pasta with Creamy Avocado Pesto

What is the best way to cook zucchini pasta?

Don’t treat zucchini noodles like regular noodles. While you would usually boil pasta, don’t go that route here! Boiling vegetables leaches out water-soluble vitamins (vitamin C and B6 in the case of zucchini). Instead, saute the zucchini noodles on the stove with a touch of olive oil until they are soft.

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

Sauce for Zucchini Noodles

But of course, no good zucchini pasta is complete without a great sauce. I wanted something creamy without, well, the cream. And this perfect avocado pesto sauce is just that: part creamy, part tasty, mostly healthy. Throw avocado, garlic, basil, and lemon into the food processor and blend, then add a dash of extra virgin olive oil and finish with a dash of salt and pepper to taste.

Other sauces that are great on zucchini pasta: romesco, marinara, or traditional pesto!

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

These spiralized zucchini noodles are tossed in creamy avocado pesto to make a delicious gluten-free dinner! 
Print Pin Rate
Course: Main Dishes, Pastas, Side Dishes
Cuisine: American, Italian
Keyword: gluten-free pasta, spiralize, zucchini noodles, zucchini pasta
Diet: Gluten-Free, Low Carb, Vegetarian
Occasion: St. Patrick’s Day
Time: 15 minutes or less
Prep: 10 mins
Cook: 5 mins
Total: 15 mins
Servings: 2 large portions
Calories: 362kcal
Author: Sarah Bond
4.64 from 44 votes


  • 1 avocado ripe
  • 1 clove garlic
  • ½ cup fresh basil leaves
  • 1 Tbsp lemon juice 15 mL
  • 2 Tbsp extra virgin olive oil 30 mL
  • Water as needed
  • Salt and pepper to taste
  • 2-3 zucchinis spiralized or cut into ¼ inch wide strips


  • Sauce: In a food processor, blend 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).


Serving: 1serving (half recipe) | Calories: 362kcal | Carbohydrates: 16g | Protein: 4.6g | Fat: 34.1g | Saturated Fat: 6.3g | Cholesterol: 0mg | Sodium: 28mg | Potassium: 1043mg | Fiber: 9.1g | Sugar: 4.1g | Calcium: 40mg | Iron: 1.4mg
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Recipe Rating

  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!5 stars

    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.4 stars

  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!

  10. Johanna Belleman says:

    Keep your avocados fresh and green by using lime juice (or lemon juice). The citrus keeps the oxidation down. I’ve kept guac for 5 to 6 days without it turning brown.

    1. Sarah says:

      I use this trick all the time! Plus adds a nice dash of flavor 😀

  11. S Hales says:

    How do you sauté the zucchini? Do you use olive oil?

    1. Sarah says:

      If you’re using a nonstick skillet then no oil is needed. If not, heat a teaspoon of oil then add the zucchini noodles. Toss around until they’re all bright green 😀

  12. Namita says:

    Hi, thanks so much for posting this recipe! Just made it for my family and it was waaaaay better than I could have imagined! So delicious and creamy (not to mention healthy!)

    I’m definitely going to be trying more of your recipes soon. Thank you!5 stars

    1. Sarah says:

      So happy to hear, Namita! I especially love this recipe with roasted chickpeas or a fried egg on top 😀

  13. Kalel says:

    I made this last night with my s/o and I think I’ll go back to boiling zucchini rather than saute-ing because it just tasted like vegetable mush. The whole process took at least an hour, not 15min, and in the end we threw it out.

    1. Sarah says:

      Weird, I’ve found boiling actually makes the texture mushier, which is why we saute briefly on high heat. I can definitely see them getting mushy if they’re on the stove for any longer than 10 minutes. Next time be sure to try high, fast heat (about 5 minutes – just until bright green). Regardless, sorry to hear it didn’t work for ya!

  14. Indigo says:

    This was so good. I loved it. I have a friend that I want to try something like this. But she dosen’t like pesto/Basil. Is there a good substitute for it5 stars

    1. Sarah says:

      Hi Indigo! If it’s the basil she doesn’t like, you can actually sub that out for any other leafy green (spinach, kale, carrot tops etc). I have a guide on how to do that here: If it’s the pesto she doesn’t like, virtually any other pasta sauce would work well on these noodles!

  15. Jim says:

    Frankly, I was skeptical and scared to make this but the new food processor with spiralizer made me feel obligated. In addition, I am not that inventive in the kitchen but I do enjoy opening a good wine with my wife and putting on some music to cook to.
    Needless to say, the dish was very easy to make and was awesome to eat. Thanks so much, it was quite tasty5 stars

    1. Sarah says:

      Your food processor has a spiralizer built in?! How cool! So happy I could help get you over the skepticism of zucchini noodles 😀 If you’re feeling EXTRA adventurous you can use sweet potato or carrots!

  16. Jenna Giles says:

    This was seriously amazballs and so quick. I just got the spralizer attachment for my KitchenAid as a gift and this wasn’t very first recipe. Thanks!5 stars

    1. Sarah says:

      Yay, so happy to hear Jenna!! Sweet potato and carrots are also so tasty in spiralized form 😀

  17. Oliver Spiteri says:

    Lovely Recipe 🙂 Enjoyed every bite 🙂5 stars

    1. Sarah says:

      So happy to hear, Oliver! 😀

  18. Sara zeineddine says:

    Hello ,can I freeze Part of them?

    1. Sarah says:

      Hi Sara, I wouldn’t recommend freezing these. When they thaw they’ll become a bit mushy.

  19. Amanda says:

    This is a delicious recipe. I didn’t have fresh basil, so I used a little dried oregano, and an extra avocado. Turned out so yummy. I love zoodles!5 stars

    1. Sarah says:

      So happy to hear it worked with the oregano, Amanda! 🙂

  20. Carly says:

    We loved using this recipe for Keto! We added an extra avocado & extra 2 tbsp olive oil to make it a higher fat content (more Keto friendly). We also added a friend egg on top. Excellent- adding this to our go-to’s!5 stars

    1. Sarah says:

      So happy to hear, Carly! I also love it topped with crispy baked tofu that I throw a bunch of spices on (but the egg is also great on it!) 😀

  21. Kim Simons says:

    Yum, yum, yummo…this was so good! I had some cherry tomatoes that I sauteed along with the zoodles and threw a handfull of walnuts into the pesto. So GOOD!!

    1. Sarah says:

      YUM! Your additions all sounds so great!! Happy you liked it, Kim! 😀

  22. Arista says:

    I am trying to eat better and lose weight and incorporate foods like avocado. I love zucchini and I haven’t been the biggest fan of avocado but this recipe looked promising so I decided to give it a try. This is hands down the most amazing, delicious recipe I’ve ever tried (and I’ve tried them all lol). It’s like 9 PM and freezing and I want to buy more avocado from the store. I ate it with brown rice and salmon and I know this recipe is going to be a weekly thing for me. Thank you so very much for taking the time to post this!!

    1. Sarah says:

      Ah, so happy to hear you like it, Arista!! 😀

  23. Camila Javiera Guerrero Tapia says:

    Amazing recipe, but was too much garlic for me jjj Next time i will try without <35 stars

    1. Sarah says:

      Thanks for the tip, Camila! 😀

  24. Emily Krajicek says:

    Hi, If I wanted to add nuts into this recipe, how many should I add?

    1. Sarah says:

      Hi Emily! If you’re adding nuts to the pesto, add about 1/4 cup. You could also sprinkle a similar amount of nuts over the finished pasta (almonds would be great!)

  25. Hoosier Beth says:

    O-M-G!!! This was INCREDIBLE!!! It was my first experience using a spiralizer/eating zoodles and it couldn’t have gone more smoothly. Thank you so much for sharing! This is definitely a new favorite!5 stars

    1. Sarah says:

      YAY! So happy to hear!! 😀

  26. Karly says:

    This looks amazing! Thanks for sharing.

  27. Jessica says:

    This recipe was amazing and so delicious! I had to triple the recipe the second time I made it because we ate so much of it. Thanks Sarah for sharing!5 stars

    1. Sarah says:

      Yay! So happy to hear Jessica!! 😀

  28. Ashley Allen says:

    Where does the sugar come from?

    1. Sarah says:

      Hi Ashley! There is a very small amount of natural sugar in zucchini, which is where the sugar in this recipe is coming from 🙂

  29. Chantelle says:

    Avacado Pesto!!! Great idea. I can imagine the avacado makes it creamy and stays on the “pasta” better. Totally trying this

    1. Sarah says:

      Yesss it makes this so creamy! Enjoy! 😀

  30. Olga says:

    Thank you for the nice new recipe, I have tried it!5 stars

    1. Sarah says:

      You’re very welcome! 😀

  31. GW says:

    I bought the spiralizer. That thing is great. It makes perfect noodles with no effort. I was afraid you made it look easy and I would have a pile of goo. Thanks dor the suggestion

    1. Sarah says:

      Yay! So happy you’re enjoying it! 😀

  32. Michelle says:

    Yummy recipe! Will definitely make again 🙂5 stars

    1. Sarah says:

      So happy to hear it, Michelle! 😀

  33. Atul Patel says:

    Hi Sarah,

    I love your website. I am a born vegetarIan and never had meat, fish, chicken, or eggs in my life. I always look for news ides to make healthy meals.

    Thank you for great ideas.


    1. Sarah says:

      So happy to hear you’re liking the recipe ideas, Atul! 😀

  34. Janice says:

    Excellent recipe! Creamy texture, balance of flavors. Coated the zucchini really nicely! We added sauteed onions, garlic cloves and mushrooms in too! Sarah is right to say LARGE portions. We had plenty of sauce left over, as the zucchini was a generous side dish. But it definitely will not go to waste. So delicious!

    One person said their zucchini was mushy. Personally, earlier in the day, I spiralize and then (like eggplant) salt the zuchinni on lots of paper towels to remove the excess liquid. By evening, when I cook, there isn’t really any liquid at all left in the pan. Still plump and fresh.5 stars

    1. Sarah says:

      So happy to hear it, Janice! Thanks for dropping in to let us know how it went! 😀

  35. Thumper says:

    Fantastic and simple! I added some cherry tomatoes for a splash of red. Went beautifully with the meal.5 stars

    1. Sarah says:

      YUM! I love to roast or saute the tomatoes for a bit before throwing them in. So much yum!