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:
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.
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.
Serve: Toss zoodles with sauce and top with your choice of vegan cheese.