Zucchini Noodle Pasta with Creamy Garlic + Herb Avocado Sauce!

So, my Mom got me a spiralizer for Christmas and it has become one of my absolute favorite kitchen gadgets! The concept of being able to make noodles out of my favorite vegetables is a novelty that I don’t see wearing off any time soon. Obviously, I’m using the term “noodle” here loosely; a spiralizer cuts veggies into the shape of a noodle so that you can effortlessly swap out traditional pastas for veggies in your favorite dishes. Most spiralizers fall around the price point of $30, so they’re an affordable and convenient option if you’re looking to sneak more vegetables into your diet.

My spiralizer came with 3 different attachments that vary in size. Lately, I’ve been loving the smallest one (3x3mm) that produces cuts similar in diameter to spaghetti. I whipped up this delicious and simple dinner last night in less than 20 minutes, using this attachment and organic zucchini squash. In this dish, lightly sautéed zucchini noodles (or zoodles) are the perfect al dente texture and are complemented by a creamy sauce made from avocados, garlic, and fresh herbs! Parsley, thyme, and dill offer a fresh flavor profile.

This dish is gluten and dairy free, and can be kept 100% vegan. If you’d like to add some protein, I personally find that sautéed shrimp are a great compliment to the flavors and textures in this dish!


Zucchini Noodle Pasta with Creamy Garlic + Herb Avocado Sauce

  • Servings: 4
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Zucchini Noodle Ingredients

6 medium to large organic zucchinis
2tbs cooking oil (I like avocado or camelina oil)

Avocado Cream Sauce Ingredients

2 organic avocados
2tbsp cooking oil (I like avocado or camelina oil)
Juice of 1/2 large organic lemon
3 large garlic cloves
2 sprigs fresh Dill, Parsley, and Thyme
2tsp Himalayan pink salt (or to taste)
Pinch black pepper

Avocado Cream Sauce Directions

  1. In a blender or food processor (I use a Vitamix) add peeled and pitted avocados, lemon juice, whole garlic cloves (peeled,) herbs, salt, and pepper.
  2. Begin to emulsify using the pulse setting (I began with the 5th setting on my Vitamix)
  3. While pulsing, begin to add in the cooking oil. It should emulsify easily from here. You can add more cooking oil as needed to get your preferred texture.

Zucchini Noodle Directions

  1. Wash zucchinis and remove both ends. Then, cut each zucchini in half. This will make sure your noodles are not too long!
  2. Using a small (3x3mm) spiralizer blade, spiralize all 6 zucchinis and set aside.
  3. Heat 1tbsp cooking oil over medium heat in a large pan
  4. Add your zucchini noodles into the pain and sauté until they’ve softened and reduced just a bit – around 3 minutes. They should still have crunch to them! Make sure to stir frequently. (If you’re adding shrimp or another protein I’d recommend cooking that first and then adding the zucchini noodles directly to the same pan to cook.)
  5. Remove from heat and drain off any excess water

Add hot zucchini noodles (and protein if applicable) into a serving bowl and pour avocado cream sauce over top. Stir to make sure the noodles are coated evenly with your sauce and serve! If the sauce cools your dish down too much for your liking, you can easily add everything back into the pan to heat over low heat.



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