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!. Easy, satisfying, and so creamy!

Prep Time: 10 mins   Cook time: 5 mins   Total Time: 15 mins   Serves: 2 

Nutritional information (per serving)

Calories: 362 kcal   Fats: 34.1g   Carbs: 16g   Protein: 4.6g   Fiber: 9.1g

Perfect For: Dinner

 

Here’s what you’ll need

  • 1 PlantVita Hass 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 zucchinis spiralized or cut into ¼ inch wide strips

Let’s get cooking: 

  1. 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 the sauce reaches a fluid yet thick consistency. Season with salt and pepper, to taste.
  2. Zucchini Noodles: Sauté zoodles with a splash of olive oil over medium/high heat until slightly soft and bright green, 3 to 5 minutes. Drain excess water.
  3. Serve: Toss zoodles with sauce and top with your choice of vegan cheese.

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