I know what you’re thinking. Where’s the real pasta hiding? Trust me, you won’t miss it. Are there any three flavours more meant to be than zucchini, tomato, and avocado?
Let’s throw some garlic, parsley, basil, and walnuts into the mix. Golden.
You can boil the zucchini if you like, or just have it raw. I like my zucchini slightly cooked, but the choice is yours. Feel free to substitute fresh herbs for the dry herbs (my basil was only a baby when I made this.)
Still not convinced? I must admit, I was not in love with zucchini pasta on the first try. The whole concept seemed a little far-fetched to me. Until I added avocado to the mix. 😉
Don’t think of it as a pasta substitute. Think of zucchini pasta as a light & creamy summer meal.
Zucchini pasta is full of high-fibre ingredients like zucchini, tomato, avocado, and walnuts- making it surprisingly filling. The only downside to this is that you might not have room for cookies. Sigh.
- 3 small Italian zucchini or 1 large zucchini
- 1 roma tomato
- ½ an avocado
- 2 TB chopped fresh parsley
- 1 clove garlic, roughly chopped
- 2 tsp lime juice (1 large wedge)
- 1 tsp extra virgin olive oil
- 1 tsp dried basil
- 1 TB chopped walnuts
- 5 TB water*
- Slice zucchini into very thin strips to resemble noodles. You can use a mandolin, but I just used a knife.
- Optional: Boil zucchini noodles for 2 minutes to soften. Reserve water to add to the sauce.
- Set noodles aside in a medium sized mixing bowl. Chop the tomato and add to the noodles.
- Make the sauce. Add the avocado, parsley, garlic, lime juice, olive oil, basil, walnuts and water to a blender and blend until smooth.
- Pour the sauce over the noodles and tomatoes. Work the sauce into the noodles and tomatoes with your hands until thoroughly combined. Serve immediately or refrigerate and serve cold later in the day.
Recipe adapted from This Rawsome Vegan Life and Oh She Glows