Happy Monday! This zucchini pasta noodle with creamy avocado-cucumber sauce is another refreshing raw vegan recipe for our collection. These raw pasta dishes are always the ones that leave me feeling so refreshed and at my best and are perfect for the warmer spring and summer months ahead.
So far we have Creamy Zucchini Pesto with ‘Noodles’, Spicy Kale Pesto with Zucchini Noodles, ‘Raw’sta Pasta with a marina’raw’ sauce and now this simple zucchini pasta with a creamy avocado cucumber sauce. This is a nice addition, and one I think you will enjoy time and time again.
Recipe is adapted from Feasting at Home and I have added a few extra goodies to the dish, such as tomatoes and jalapenos. I find the addition of the tomatoes and bits of jalapeno to be delicious and a nice accompaniment to the overall dish.
The puree is a bit different too, as I’ve added cucumber along with the avocado. I love the combination of avocado and cucumber together. The cucumber adds a wonderful refreshing twist that I think you’ll just love and is inspired by my Avocado and Cucumber Soup recipe.
Green and healthy…
Refreshing and light puree…
You can either julienne the zucchini by using a julienne tool or you can spiralize using a spiralizer. Both ways are great. The julienne tool is much smaller and will fit nicely in your utensil drawer. The spiralizer on the other hand is a bit larger and cumbersome, but well worth the space as I do use mine fairly often.
You could also put this sauce on any pasta of choice. Here I have it with brown rice pasta. But my all time favorite way to eat this is with the zucchini noodles…hands down…so refreshing and perfect!Print
ZUCCHINI PASTA + CREAM AVOCADO-CUCUMBER SAUCE
When the warmer months are in season this is a perfect dish to keep you refreshed and feeling naturally high on life. Simple, versatile and of course…delicious!
- 2 large zucchini (1 per person)
- grape, cherry or mini heirloom tomatoes, halved
- jalapeno, thinly sliced and seeds removed (optional)
- pea shoots (optional)
- zest of one meyer lemon or regular lemon
- 1 medium avocado
- 1 cucumber, peeled and sliced thick
- a few large leaves of basil (optional)
- 1 meyer lemon or regular lemon, juice of
- 2 garlic cloves
- 1/4 teaspoon white pepper or black pepper to taste
- salt to taste
Prepare your zucchini noodles julienne style or spiralized. Or alternately, cook your pasta of choice, about 8 ounces.
For the puree, place all ingredients into a food processor/blender and process until creamy. Taste for flavor adding anything extra you might like.
Toss zucchini pasta with avocado-cucumber puree and a handful of arugula. Serve with tomatoes, peas shoots, jalapenos, lemon zest, lemon wedges and fresh cracked pepper. Enjoy!