Zucchini Noodle Pasta with Creamy Avocado Sauce

Tamera Mowry Recipe

As a mother and wife, I am always thinking about what everyone else wants … And especially what everyone else will eat. With two children at different stages of eating, and a husband, it is not always the easiest task! Often times when my husband is out of town, it becomes all about the children’s dinner and I kind of just pick and snack on whatever is in the kitchen.

Recently I decided there had to be a quick, easy and healthy meal I can whip up for myself, and that is when I discovered zucchini noodles! I am now hooked — Turning vegetables into noodles is genius!

What is the most appealing about cooking a meal with zucchini noodles is they are versatile and extremely quick and easy to make. Even if I am making a regular pasta for the family, I can easily replace the pasta noodles with zucchini noodles for myself to keep the dish healthier.

I’m so excited to share with you guys the recipe I have been making for my zucchini noodles lately. It uses an avocado sauce that tastes rich and creamy and is so much healthier than a traditional wheat-based pasta noodle.

I hope you love this recipe as much as I do! I would love to know how your dish turns out if you make it!

Xx
Tamera  

zucchini noodle pasta

Zucchini Noodle Pasta with Creamy Avocado Sauce | Serves 2 people | Cook time: 15min
Recipe is gluten free, dairy free, paleo and can be made vegan

Ingredients:

  • 1 large zucchini to use in a spiralizer. I also buy zucchini noodles pre-made from the grocery store.
  • 1 large, ripe avocado
  • ½ teaspoon sea salt
  • ½ teaspoon lemon juice
  • 1 tbsp of olive oil
  • ½ cup of fresh basil leaves
  • Small handful of basil leaves for garnish
  • 1 organic chicken breast, cooked and sliced
  • ground pepper to taste
  • ¼ cup of pine nuts to garnish on top

Directions:

  • Wash and spiralize your zucchini using a Spiralizer, or a Julienne Peeler (or remove store-bought noodles from the package).
  • Lay your zucchini noodles out on clean paper towels and gentry press to remove as much water form them as possible.
  • Put the spiralized zucchini in a large bowl, sprinkle half of the salt over the zucchini and give it a good mix. Set aside.
  • Meanwhile peel the avocado, remove the pit and put it in a blender or food processor. Mix it with the rest of the salt, the lemon juice, fresh basil leaves and ground pepper until it’s a smooth avocado cream. Taste it and add more salt or lemon juice to taste.
  • In a medium skillet, add your zucchini noodles and olive oil and sauté over medium-high heat for 2 minutes.
  • After 2 minutes, add your avocado sauce (mixing well) and heat for one more minute — You do not want to overcook the zucchini.
  • Remove from heat and divide your zucchini pasta into two bowls. Place the chicken, remaining basil leaves and pine nuts on top.

Enjoy!

  • Samira Lopez

    Looks great. Thank you for sharing!

  • C.B. Hunt

    This looks delicious! This could also qualify as a raw food dish sans the chicken, combining everything and not heating!