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
Ingredients
- 1 zucchini
- 1 ¼ cup basil
- ⅓ cup water
- 4 tablespoon pine nuts
- 2 tablespoon lemon juice
- 1 avocado
- 12 sliced cherry tomatoes
Instructions
- Make the zucchini noodles using a peeler or the Spiralizer.
- Blend the rest of the ingredients (except the cherry tomatoes) in a blender until smooth.
- Combine noodles, avocado sauce and cherry tomatoes in a mixing bowl.
- 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.
Gaye says
Hi Iosane, I just made this and it is soooooo yummy. Very light and not too rich like pesto with oil and Parmesan. Glad I found the recipe 👍
PS The first time I have ever commented on a recipe it was so nice thank you.
Iosune Robles says
Hi Gaye! Thanks for your kind comment 🙂
Darlene says
Delicious! We used a large avocado and had to fix more noodles so it looked less like pistachio pudding with a little something in it. 🙂
Iosune Robles says
Hi Darlene! Sounds good too 🙂
Jessica says
This looks great. I have no lemons. Can I use limes instead?
Iosune Robles says
Hi Jessica! Maybe you can use apple vinegar 🙂
Danielle says
Yummy! Needed some salt and pepper but otherwise the taste was delicious! It was a tad too much sauce for me so I saved some to use as a dip later.
Iosune Robles says
Hi Danielle! Thanks for your kind comment 🙂
amy says
are the zoodles eaten raw or cooked?
Iosune Robles says
Hi! Feel free to eat it raw or cooked 🙂
Christopher Medovich says
This was so delicious. I wish we could post the picture of the finished product. Yum!
Iosune Robles says
So glad you liked it, Christopher 🙂 Have a nice day!
Selah Helas says
Tastes good! I peeled the zucchinin into thin slices and sauteed it for a quick minute. I also added some lightly sauteed mushrooms. For the sauce, I added about 1.5 tsp minced garlic some garlic and a bit of salt/pepper to taste. I used a little more lemon juice, too, because it was too thick to blend; I'll probably opt to just use water next time. Note that the avocado sauce yields about 2 cups and, at least IMHO, 2 Tbs was plenty to coat the single zucchini and tomatoes. So there's lots of avocado sauce left to coat other stuff. 😄
Iosune Robles says
So glad you liked our zucchini noodles Selah 🙂 Have a nice day!
Sola says
Can I use dried basil? I'm not able to get fresh basil this time of year.
Iosune Robles says
Hi! Yes, feel free to use dried basil or any leafy green instead 🙂 Hope you like it!
Marina Taboada says
Great receipe you go girl.
Iosune Robles says
Thank you! 🙂
Willa Hope says
Can this be made in the morning and brought to work? Does the lemon juice keep it from turning brown?
Iosune says
Hi Willa! Yes, it can, but I think it's better freshly made 🙂