Zucchini pasta with avocado cream sauce

Zucchini pasta with avocado cream sauce makes a perfect vegetarian side dish for summer.

It’s been just over a month since Ulysses got home from the police academy and is now around all week again. Well, “around” is relative with 12-hour shifts, but from a cooking perspective, he’s eating meals at home more or less. And among all the adjustments that take place when you go from 1 to 2 people living in a house, the food thing has definitely been one of the harder ones for me to get used to again.

Zucchini pasta with avocado cream sauce

OJ containers are finished in 3 days flat..

Bunches of bananas vanish in 2 days. (I live with a primate, not a human)

Every meal is followed by a “second meal” of either cereal, oatmeal or a pb&j sandwich.

Bacon and eggs need to be replenished twice a week now.

I won’t even get into how annoying it is that all this food can be consumed with absolutely no repercussions on the scale for a certain someone….

Zucchini pasta

So, here I’ve been trying to “bulk” up meals for this bottomless pit known as my husband and guess what that means?

More grains, more dessert, more of pretty much everything. But it hasn’t just been him eating it…as I looked in the mirror the other day with my bathing suit on I was like “hmm, this looked a lot better on in February…”

So I had a get real conversation with myself, told Ulys that I’m done playing the European “shove everything you can eat in your face” wife role and going back to cooking how I normally would. To which he replied (in typical male fashion) “um, that’s fine. I don’t care.”

Zucchini noodles with avocado sauce

Which brings us to zucchini pasta.

Last week, I would’ve boiled up some water and thrown in some whole wheat Barilla thinking it would be a more satisfying meal for that man I live with. This week, I’m happy with my julienne peeler + zucchini and a creamy avocado sauce that’s the perfect way to celebrate what summer has to offer.

And next week, I’ll gladly be trying on that bathing suit again.

Serves 4     adjust servings

Zucchini pasta with avocado cream sauce

Prep Time
Preparation 10 min 2017-06-27T00:10:00+00:00Cook Time
Total Time 10 mins 2017-06-27T00:10:00+00:00 Total Time

Zucchini pasta with avocado cream sauce makes a perfect vegetarian side dish for summer.

Ingredients

  • 4 small (or 2 large) zucchini, ends trimmed and spiralized with a julienne peeler
  • 1 avocado
  • 1/2 a cucumber, chopped
  • juice of 1/2 a lemon
  • 1 clove garlic
  • 2 tablespoons almond or coconut milk
  • about 8 leaves of basil
  • salt & pepper
  • halved cherry tomatoes & basil leaves for garnish

Instructions

  1. Place zucchini spirals in a large bowl.
  2. In a food processor, combine the remaining ingredients and process until smooth.
  3. Toss the zucchini with the avocado sauce until fully coated.
  4. Garnish with cherry tomatoes and basil leaves, season with more salt & pepper to taste.

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77 Comments

    1. Running to the Kitchen Post author

      they do a little…but not nearly as much as avocado does by itself. I think the lemon helps keep the browning at bay. Tasted fine 2 days after even with the slight brown tint :)

      Reply
        1. sandra

          Carb/calorie/fat count do not matter in a dish like this. When eating raw fruit and veggies eat until full. No other animal on the planet counts their calorie intake. Eat this instead of a regular meal to help loose weight and become healthier. Raw Plant based diet
          FYI this recipe is awesome, easy to make and tastes great

          Reply
  1. Hannah

    Oh dear, the balance between feeding my husband to his satisfaction and staying in a pair of size 6 (okay, 8) jeans is an unending battle for me. I just just made pasta a once-a-week thing and keep it gluten-free but I think that I need to give the zucchini pasta a try again soon :)

    Reply
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  3. Wendy@chezchloe

    Hi there- stumbled upon you through your zucchini bread- I’m on my 2nd loaf in 2 days… And still have plenty of zuchs to try this too. I do a lot of raw strips with a vinaigrette but haven’t actually tried it as a “pasta”. It’s on for tomorrow night. Loads of basil in the garden too and I might do it with an almost real pesto.
    My guy is always up for trying a new regime and being from Germany this is most definitely all new :-)
    Thanks for the recipes and great photos. cheers, wendy t

    Reply
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  5. cara

    hi there!
    i really enjoyed your blog and found some of your recipes and ideas truly inspiring.
    but.
    “I’m done playing the European “shove everything you can eat in your face” wife role and going back to cooking how I normally would ”
    is not an acceptable statement. as an european, this kind of thing gets, as the saying goes, on my tits. :)
    so let me enlighten you:
    it´s not europeans that “shove everything you can eat in your face”, dear, it´s the proud people that gave the world the expression “obesity epidemic”. hence the expression.
    “european wife” s aren´t the root cause of your weight issues either, that one lies a lot closer to home. see if you can spot it.
    and this here is the definition of sarcasm:
    good one.

    Reply
    1. Running to the Kitchen Post author

      Cara- Chill, it’s a saying/stereotype and they usually exist for a reason. That being said, of course not every single European mother/wife fits that bill! That’s like me taking offense to any Italian stereotype out there. 2. It was more of a joke at my and my husband’s families who are both European either born there and immigrated here or second generation and the antics that go on at the dinner table of “eat more, eat more…”

      Reply
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  7. SallyBR

    “I live with a primate”.. oh, my, this was too good!

    well, since my husband is never away, I must say all the descriptions of orange juice, bananas, cereal…. describe my routine very well ;-)

    Loved this sauce, I just made an avocado cream as a side dish for grilled fish, so I am on a type of “avocado roll” these days. I am pinning your recipe

    (thanks for the help with the subscription, good to be back on track!)

    Reply
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    1. Running to the Kitchen Post author

      It never lasts long here, but I’ve kept it for up to 3 days in the fridge. It doesn’t oxidize and turn brown as much as you’d expect with avocado surprisingly.

      Reply
    1. Running to the Kitchen Post author

      It’s really just to make the cream sauce a little thinner so you can try some extra lemon or even just a bit of water.

      Reply
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  16. Jodee Weiland

    This looks delicious and so healthy! I love delicious and healthy combined. This is a perfect recipe for me to try when my husband goes fishing. That’s when I get to eat anything I want. For him, I would have to grill some chicken on the side. Thanks for sharing!

    Reply
  17. Karen

    Have just tried this recipe after trying to find recipes using avocados (have only just recently tried them) and it is delicious. Have just made a batch for work tomorrow, it’s great that it’s eaten cold as I’ve been struggling to take something healthy for work. Love it!

    Reply
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  20. Janelle @MommyLivesClean

    Gina, can I just say I pinned this recipe on Pinterest and it went VIRAL. I had to change my settings because I was getting so many emails of people re-pinning this post. You are a talented cook and photographer!

    Reply
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  23. theresa

    Bahaha. I couldn’t relate more to husband things. Second meal. Indifference to my meal. But even better, I can’t wait to try your recipe! !! Yum. Glad to have stumbled across your blog

    Reply
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  36. Caitlin

    Do you cook the noodles before you add the sauce or is this just a cold dish? I usually blanche my zoodles for a minute thirty before I add the sauce but I’ve seen some recipes that just call for the noodles to be used as is after you spiralize them.

    Reply
    1. Running to the Kitchen Post author

      In this recipe, no but you definitely can if you want to take a bit of the bite out of them.

      Reply
    1. Chelsey Jackson

      I’m a dietitian and just calculated the nutrition facts per serving

      Nutrition Facts (per serving)
      Calories 96
      Total Fat 6.9 g (heart healthy)
      Sodium 15.8mg
      Total Carbohydrate 9.1g
      Dietary Fiber 4.4g
      Protein 1.7g

      Reply
    1. Running to the Kitchen Post author

      no, you don’t need to cook them. The recipe has them as raw. That said, you can definitely blanch them quickly if you prefer.

      Reply
  37. PRETHMANABA RAJAN

    ; ”’fOR SURE ALL THE RECIPE3S WITH AVOCADO WILL BE BENEFICIAL TO EVERYBODY EVERYWHERE AND ANYWHERE BECAUSE AVOCADO IS ONE OT THE BEST FRUIT IN THE WORLD BUT WE HAVE NTO GET IT RIPE.

    Reply
  38. Sarah Kelleher

    Hi Gina,

    My name is Sarah and I am a Production Editor at Everyday Health. We love your blog and would love to feature your Zucchini pasta with avocado cream sauce recipe, http://www.runningtothekitchen.com/zucchini-pasta-with-avocado-cream-sauce/ for a “Zucchini Any time of Day” Recipe post we will be running in a few days. We would love an answer as soon as possible!

    For this post, we would use five recipes using zucchini. Yours would be the dinner recipe we use. You can find our recipe posts here, http://www.everydayhealth.com/columns/recipe-of-the-day/
    We would link to your blog in the article, give it a shout out, and use the featured picture provided on your blog. We would need your permission to do this. You can reach me at skelleher@everydayhealthinc.com to discuss any questions you may have. Please let me know as soon as you can. We’re excited to hear from you!

    Thank you!
    Sarah Kelleher

    Reply
  39. Marian from Europe

    This will be the first recipe i will try with my new spiralizer.
    It looks delicious and healthy also for kids.
    1 thing i did not understand and recognize in this blog and that is “the European shove everything you can eat in your face” :-o but maybe thats because im from Europe :-)

    thank you,
    Marian

    Reply

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