This vegan zucchini pasta noodle recipe with creamy avocado-cucumber sauce is another refreshing recipe for our collection. Raw pasta dishes are always the ones that leave me feeling so refreshed and at my best. They are perfect for the warmer spring and summer months ahead!
So far, in the recipe collection, we have this Creamy Zucchini Pesto with ‘Noodles’, Spicy Kale Pesto with Zucchini Noodles, and ‘Raw’sta Pasta with a marina’raw’ sauce. And now we have this simple zucchini pasta with a creamy avocado-cucumber sauce. It’s another great zucchini noodles recipe that 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.
Is Zucchini Pasta Healthy?
Yes! Zucchini noodles are strands of zucchini that are made into the shape of noodles and are a healthy addition to just about any diet. They’re extremely low in calories, low in carbohydrates, gluten-free, quick to make and super easy to use in recipes, replacing regular noodles. The healthy benefits of zucchini pasta includes providing vitamin A, vitamin C, fiber, potassium and antioxidants.
Do You Eat Zucchini Noodles Raw?
Yes, eating zucchini noodles raw is the quickest and easiest way to eat them, but lightly cooked zucchini noodles are delicious too. Zucchini noodles can be eaten cold or warm. When warming zucchini pasta, don’t overcook the noodles. To keep them from becoming soggy, it’s important to cook them al dente. Pairing your zucchini pasta with pesto or avocado sauce is delicious, wether noodles are raw or lightly cooked!
How Do You Make Zucchini Noodles?
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. <Links in this paragraph are affiliate links>
How To Make Creamy Avocado-Cucumber Sauce
- Peel the cucumber and slice it into 1 inch chunks.
- Slice the avocado in half, remove the seed and cut into slices.
- Add the avocado, cucumber, garlic, basil, lemon, salt and pepper to a blender or food processor (shown above), and blend until creamy (shown below), stopping every so often to scrape down the sides as needed.
That’s it, this creamy avocado-cucumber sauce is so easy to make!
Avocado cucumber sauce is ultra light, refreshing, and goes perfect with zucchini pasta!
You could also put this sauce on any pasta of choice, but my all time favorite way to eat this is with the zucchini noodles – hands down so refreshing and perfect!
If you try this avocado-cucumber recipe, please let me know! Leave a comment and rate it below. I love to hear what you think, or any changes you make.
ZUCCHINI PASTA + CREAMY 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!
- Prep Time: 15 min
- Total Time: 15 min
- Yield: Serves 2 - 3
- Category: Entree
- Cuisine: Vegan
- 2 large zucchini (1 per person)
- grape, cherry or mini heirloom tomatoes, halved
- jalapeno, thinly sliced and seeds removed (optional)
- arugula (optional)
- pea shoots or micro sprouts (optional)
- zest of one lemon (meyer or regular)
- 1 medium avocado
- 1 small cucumber, peeled and sliced thick
- a few large leaves of basil (optional)
- 1 lemon (meyer or regular), 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, stopping every so often to scrape the sides as needed.. Taste for flavor adding anything extra you might like.
Toss zucchini pasta with avocado-cucumber puree and a handful of arugula or sprouts. Serve with tomatoes, peas shoots, jalapenos, lemon zest, lemon wedges and fresh cracked pepper.