Zucchini Pasta with Avocado Cream Sauce

Zucchini Pasta with Avocado Cream Sauce

Preparation Time: 10 min


  • 5 large zucchinis, ends trimmed off and peeled with julienne peeler
  • 1 large ripe avocado
  • 12 fresh basil leaves
  • 2 garlic cloves, minced
  • Juice from 1/2 a lemon
  • 2 tablespoons virgin coconut oil or extra virgin olive oil
  • Few pinches of unrefined sea salt
  • Cracked black pepper to taste


    1. Using a julienne peeler (or a normal potato peeler for more of a futtucini style), peel the zucchinis length ways to make your “spaghetti”.
    2. Put zucchini pasta in a collander (over sink) and sprinkle a few pinches of salt over, toss and allow to rest while you make sauce.
    3. Add all remaining ingredients (other than oil and pepper) to a blender or food processor and process until smooth.
    4.  Heat oil in a frying pan over medium heat. Once hot, add zucchinni pasta  and cook for 2 minutes, tossing and then add sauce, again tossing for another few minutes.
    5. Seperate and evenly serve in bowls. Season with salt and pepper to your taste.

Serves: 3 to 4

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