Creamy Avocado Zucchini Pasta

Pasta is commonly found in Italian cuisine. It is usually cooked in boiling water and then mixed with sauce, or baked in the oven. It is so versatile that it can be paired with anything: meat, fish, or simple sauce. This recipe has minimal cooking, and your pasta is made from zucchini! Zoodles, or zucchini noodles, are formed using a spiral veggie slicer. This recipe is light and refreshing, and perfect to serve on hot summer days. Your vegetarian friends will surely ask for more!

This recipe takes about 15 to 20 minutes to make. Serves 2.


• 2 zucchinis
• 1 large avocado
• 1/3 bunch of asparagus, diced
• 1 cup of cherry tomatoes
• 1 white onion, diced
• 2 garlic cloves, minced
• 1/4 cup of vegan Parmesan cheese
• 2 tbsp of lemon juice
• 3 tbsp of olive oil
• Salt
• Pepper
• Water


Use a spiral veggie slicer to create your zucchini noodles. Set aside.
In a food processor, add your avocado, salt, pepper, and lemon juice. Gradually add the olive oil while pulsing.
Make sure to scoop the sides of the processor to make sure there are no lumps of avocado. Set aside.
Place a pan over medium heat. Add some olive oil.
Add onion and garlic, and then add your asparagus. Cook until tender.
Add your tomatoes and cook for a few minutes.
Pour your asparagus and tomatoes on the zucchini noodles. Stir until well mixed.
Add your avocado puree and mix well.

Ideas And Tips:

• If you don’t have a spiral veggie slicer, don’t worry! You can use a peeler to make long strands of zucchini to be used as pasta.

• You can also use cucumbers instead of zucchini for this dish.

• Lemon juice is added to the avocado to retain its green color.

Creamy Avocado Zucchini Pasta
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