Zucchini Noodles with Avocado Sauce

These delicious zucchini noodles (or zoodles) with avocado sauce are ready in 10 minutes. Besides, this recipe requires just 7 ingredients to make.

I’ve tried so many diets and carbs weren’t allowed in any of them. I could live with no fat or even without desserts and other sweet treats, but I couldn’t live without carbs. That’s why these diets didn’t work for me. I lost 26 pounds or 12 kilos, but it was hard to keep the weight off. I’m following a high carb diet now and I’m so happy and healthy. If you eat healthy carbs like rice or potatoes, you don’t have to be afraid to gain weight, just avoid refined carbs and excess fat in your diet.

I eat gluten-free pasta once or twice a week, but I’m in love with these zucchini noodles (or zoodles), they’re so healthy and delicious. You can use other veggies like cucumber, carrot or pumpkin.

To make your zoodles more tasty, use your favorite pasta sauces, but try to choose healthy fats like avocados, nuts and seeds. Remove animal fats from your diet and also refined and hydrogenated oils.

This is a raw vegan recipe, so you won’t find animal products or cooked food here. Many vitamins are water-soluble and a significant percent can be lost with cooking, so raw food is so healthy because is full of vitamins and minerals. Besides, raw food is really easy to prepare and many recipes are ready in less than 10 or 15 minutes!

To make the zucchini noodles I use a tool called Spiralizer, it transforms fruits and vegetables in just a few simple steps into spaghettis, spirals or slices. The noodles are ready in less than 5 minutes and the Spiralizer is really easy to clean, it’s totally worth it!

Slice off one end of the zucchini so that you have a flat surface to place on the Spiralizer. Press the zucchini against the blade of the Spiralizer and crank the handle of the simple machine.

You only need 5 ingredients to make the creamy avocado sauce: water, lemon juice, avocado, pine nuts and basil. Feel free to use other nuts instead of the pine nuts (I love cashews and walnuts) or any leafy green instead of the basil (spinach also works).

Once you’ve made the zoodles and blend all the sauce ingredients in a blender, you just need to combine both and add some cherry tomatoes on top.

The kids love this super healthy pasta recipe! You can also add: vegan Parmesan cheese, nutritional yeast, sea salt, black pepper, other spices or herbs.

If you like these zucchini noodles with avocado sauce, check out these recipes: vegan Pad Thai, zucchini noodles with vegetables, simple vegan quinoa salad, vegan Cobb salad and oil free rainbow kale salad.

Did you make this recipe? Please leave a comment below, share it, rate it or tag a picture @simpleveganblog on Instagram and hashtag it #simpleveganblog. We’d love to see what you cook!

Zucchini Noodles with Avocado Sauce

★★★★★ 4.8 from 18 reviews

• Author: Simple Vegan Blog
• Prep Time: 10 mins
• Total Time: 10 mins
• Yield: 2 1x
• Category: Side Dish
• Cuisine: Vegan

These delicious zucchini noodles (or zoodles) with avocado sauce are ready in 10 minutes. Besides, this recipe requires just 7 ingredients to make.

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Ingredients

• 1 zucchini
• 1 1/4 cup basil (30 g)
• 1/3 cup water (85 ml)
• 4 tbsp pine nuts
• 2 tbsp lemon juice
• 1 avocado
• 12 sliced cherry tomatoes

Instructions

1. Make the zucchini noodles using a peeler or the Spiralizer.
2. Blend the rest of the ingredients (except the cherry tomatoes) in a blender until smooth.
3. Combine noodles, avocado sauce and cherry tomatoes in a mixing bowl.
4. These zucchini noodles with avocado sauce are better fresh, but you can store them in the fridge for 1 to 2 days.

Notes

• Feel free to use any veggies or fresh herbs you have on hand. You can also spiralize other veggies like carrots, beet, butternut squash, cabbage, etc.
• Any nuts can be used instead of the pine nuts, or even seeds.

Nutrition

• Serving Size: 1/2 of the recipe
• Calories: 313
• Sugar: 6.5 g
• Sodium: 22 mg
• Fat: 26.8 g
• Saturated Fat: 3.1 g
• Carbohydrates: 18.7 g
• Fiber: 9.7 g
• Protein: 6.8 g