Creamy Avocado Zucchini Noodles – Phase 3

Avocados add a silky consistency and cheese-like richness to this Creamy Avocado Zucchini Noodles recipe. Toss this with pasta, or use it as a healthy mayo substitute for your sandwiches this Phase 3.

creamy avocado zucchini noodles

Serving: 1 1/2 cup.

Creamy Avocado Zucchini Noodles Ingredients: 

  • 2 large zucchini, spiralized
  • 1 Tbsp olive oil

For the Sauce:

  • 2 ripe avocados
  • 1 cup fresh basil leaves
  • 3 cloves garlic
  • ¼ cup pine nuts
  • 2 Tbsp lemon juice (from squeezed lemon)
  • ½ tsp. sea salt
  • ¼ cup olive oil
  • Cracked black pepper, to taste

Directions:

  1. Spiralize your zucchini and set aside on paper towels so that any excess water is soaked up.
  2. In a food processor, add avocados, basil leaves, garlic, pine nuts, lemon juice and sea salt and pulse until finely chopped. Then with the motor still running, add olive oil in a slow stream until emulsified and creamy.
  3. Drizzle olive oil in a large skillet over medium-high heat then add zucchini noodles, cooking for about 1 to 2 minutes until tender.
  4. Add zucchini noodles to a large bowl and toss with avocado pesto. Season with cracked pepper and a little Cashew cheese for toppings. Enjoy eating!

1 Comment on Creamy Avocado Zucchini Noodles – Phase 3

  1. Leslie
    January 8, 2017 at 12:14 am (7 months ago)

    This is wonderful!!
    I added a little bit of serrano pepper to mine for a spicy kick.

    Reply

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