Creamy Dreamy Zucchini Pasta

I know what you’re thinking. Where’s the real pasta hiding? Trust me, you won’t miss it. Are there any three flavours more meant to be than zucchini, tomato, and avocado?

Creamy Dreamy Zucchini Pasta by Katys Kitchen

Let’s throw some garlic, parsley, basil, and walnuts into the mix. Golden.

Zucchini pasta is fairly simple to throw together, and makes a great portable lunch. You’ll love how the flavours meld after a couple hours in the fridge. I’m all about the make-ahead meals.

You can boil the zucchini if you like, or just have it raw. I like my zucchini slightly cooked, but the choice is yours. Feel free to substitute fresh herbs for the dry herbs (my basil was only a baby when I made this.)

Still not convinced? I must admit, I was not in love with zucchini pasta on the first try. The whole concept seemed a little far-fetched to me. Until I added avocado to the mix. ;)

Don’t think of it as a pasta substitute. Think of zucchini pasta as a light & creamy summer meal.

Creamy Dreamy Zucchini Pasta by Katys Kitchen

Zucchini pasta is full of high-fibre ingredients like zucchini, tomato, avocado, and walnuts- making it surprisingly filling.  The only downside to this is that you might not have room for cookies. Sigh.

Creamy Dreamy Zucchini Pasta by Katys Kitchen

Creamy Dreamy Zucchini Pasta
Author: 
Prep time: 
Total time: 
Yield: 1
 
A simple meal to throw together that also makes a great portable lunch. The flavours meld together beautifully in the fridge. Vegan & gluten-free.
Ingredients
  • 3 small Italian zucchini or 1 large zucchini
  • 1 roma tomato
  • ½ an avocado
  • 2 TB chopped fresh parsley
  • 1 clove garlic, roughly chopped
  • 2 tsp lime juice (1 large wedge)
  • 1 tsp extra virgin olive oil
  • 1 tsp dried basil
  • 1 TB chopped walnuts
  • 5 TB water*
Instructions
  1. Slice zucchini into very thin strips to resemble noodles. You can use a mandolin, but I just used a knife.
  2. Optional: Boil zucchini noodles for 2 minutes to soften. Reserve water to add to the sauce.
  3. Set noodles aside in a medium sized mixing bowl. Chop the tomato and add to the noodles.
  4. Make the sauce. Add the avocado, parsley, garlic, lime juice, olive oil, basil, walnuts and water to a blender and blend until smooth.
  5. Pour the sauce over the noodles and tomatoes. Work the sauce into the noodles and tomatoes with your hands until thoroughly combined. Serve immediately or refrigerate and serve cold later in the day.
Notes & Substitutions
*Use fresh water or reserve some water from boiling the zucchini

Recipe adapted from This Rawsome Vegan Life and Oh She Glows

Related Posts:

1. Quinoa Salad with Roasted Zucchini Coins

2. Zucchini Yogurt Pancakes

3. Santorini Summer Salad with Tofu Feta

 

Katy MacKinnon

Katy MacKinnon is a food photographer and recipe developer, and Food Fight! co-host.

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17 Comments Creamy Dreamy Zucchini Pasta

  1. Ari @ Ari's Menu

    Not have room for cookies? That’s just silly. However, this looks AWESOME! I haven’t tried zucchini pasta–I always use spaghetti squash, but that is expensive and out of season this time of year, so I would be all about trying some zucchini!

    Reply
    1. Katy @ Katy's Kitchen

      Definitely silly, but sometimes necessary after a day of cookie testing. I know you understand! ;) I have yet to try spaghetti squash but it’s high on my list.

      Reply
  2. Ashley

    I’m convinced! I love everything in this : ) Avocado, tomato and zucchini? Yep yep and yep. I like my zucchini slightly cooked too. Although I’ll have to make sure I eat a small portion because room for cookies is a must! lol

    Reply
    1. Katy @ Katy's Kitchen

      Yes, I totally agree. It’s tricky cooking for one. I have to tell myself leftovers are okay, but it just tastes so darn good!

      Reply
  3. LC

    Wow, what a beautiful dish! I’ve yet to try making noodles from veggies, to be honest, I’m a little intimidated. You make it look so simple!!

    Thanks for the tip about boiling the noodles for 2 minutes – I would have never thought to do that, but I’ll bet it makes a big difference in texture.

    Reply
    1. Katy @ Katy's Kitchen

      It is extremely simple as long as you don’t stress about getting perfect noodle shapes. Boiling the zucchini does make a difference in texture (much more like a slippery noodle….in a good way!) ;) Without boiling, it still tastes awesome but it’s more of a salad than a “pasta”

      Reply
  4. Dee

    I made this tonight. OMG. Delicious. Made zuchinni ribbons with a mandoline, and added just a bit of salt to my taste. Will make it again, probably tomorrow…. :)

    Reply
  5. Paula

    Just made these. thank you for the recipe! Hubby and I loved them. steamed zucchini noodles for about 3 1/2 minutes, then shocked them. It was crisp and delicious. I would add as a tip to take the core off the garlic clove so that way it will be easier to digest since it is raw. :) Delicious, thanks!

    Reply
  6. Neal

    I was wondering how well this would store in the fridge or freezer. I usually work the early mornings and would rarely have the extra 20 minutes to prep all this together. Could I freeze this without losing too much of the texture (like many plants do a.k.a. cellular breakdown) or is it best prepared the night before?

    Reply
  7. Pingback: Zucchini “Pasta” with Avocado | Marx Recipes

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