"Zoodles" with Avocado Cream Sauce
I'm so obsessed with zoodles! They are the perfect substitution for pasta, not to mention, low-cal, gluten free, and vegan! They are super easy to make using any julienne peeler or spiralizer! I got my Veggetti spiralizer for about $15 at Bed Bath & Beyond and I love it!
This recipe combines my love for avocado and my new Zoodle obsession! This recipe is super creamy even though it doesn't contain any dairy!
Note: If you have a more picky crowd (like my boyfriend) and don't care about the meat, dairy, and grains, use the sauce recipe and add it to whole wheat pasta. Also, you can top it with shrimp or chicken breasts and fresh-grated cheese! Yummy and still healthy!
Ingredients:
2-3 large zucchini, julienned
OR 2 cups whole wheat pasta
2 large ripe avocado, peeled and pitted
1/4 cup fresh basil + more for garnish
1 clove garlic
Juice of 1/2 lemon
1/2 cup almond milk
Salt and pepper to taste
1 Roma tomato, diced
Non-vegan option: top with sautéed shrimp, grilled chicken breasts, or grated Parmesan
Directions:
1. Sautée julienned zucchini in large fry pan with 1 tbsp olive oil until tender, stirring occasionally. Drain excess juices from pan.
OR
1. Boil pasta in water according to package. Cook until tender. Drain and rinse.
2. In food processor, combine avocado, basil, garlic lemon juice and almond milk. Pulse until smooth. Add more almond milk if thinner consistency is desired. Season with salt and pepper.
3. Toss warm zoodles/pasta with diced tomatoes and sauce. Garnish with fresh basil or other optional toppings. Enjoy!
