This Spiralized Zucchini Pasta with Creamy Avocado Sauce recipe makes my mouth water just typing the title!
Get ready for one of simplest, and most delicious recipes you’ve tried in a long time.
One of the most important tips that you can use at any meal time is simple: veggies. As long as you’re getting a large volume of veggies in, on top of whatever else you may be having, you’re at least doing a whole heck of a lot better than if you hadn’t had the veggies at all.
And veggies tend to have a lot of fiber and nutrients, more than other foods (per calorie), so they can really help you with your weight-loss goals as well.
But the best tip for eating veggies is to change your idea of a serving size when you eat them. Try tripling or quadrupling your idea of a portion of veggies, and it will help tremendously. Just make sure that you’re not dousing them in salt and butter, and you’re home free.
Anyway, as I was searching around the interwebz for recipes a while back, I came across the word “spiralized” in the context of some vegetable so I did a quick Google search and was amazed to know I had been missing out on this concept my whole life thus far!
It’s become a pretty trendy thing in the food world in the past few years, so if you’re not aware — consider yourself informed!
Spiralizing a food, such as a potato or zucchini squash is the method of spinning the veggie while slicing and/or julienning all at the same time.
What you end up with are these long, noodle-like formations of the vegetable which can be eaten raw, cooked by themselves or can replace pasta in any recipe, or can be wrapped around your wrist to form an oddball bracelet that will decompose within a day.
Whatever floats your boat!
Spiralized Zucchini Pasta with Creamy Avocado Sauce Recipe VIDEO
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So I found this 15 Minute Creamy Avocado Pasta recipe from one of my favorite healthy bloggers that just looked so freaking delicious that I had to try it — and I wanted to make it with zucchini instead of pasta just to see if it tasted good and ……HOLY CRAP. I was right on all fronts.
When I eat this stuff raw, it’s, I kid you not, just as satisfying as noodles.
Now, the only drawback is that it’s like eating salad for me — I can eat a whole plate and only be full for like an hour.
But the good part is, you could have another helping later and not feel bad at all!
- 1 zucchini, spiralized
- 2 avocados
- ½ lemon, juiced
- 2-3 cloves garlic (or less, if desired), minced
- 2 tablespoons olive oil, divided
- salt and pepper to taste
- Note, this step is optional: In a large saute pan over medium high heat, add 1 tablespoon olive oil. Add zucchini and stir frequently until desired consistency is reached.
- In a large bowl, add avocado, lemon juice, garlic, remaining olive oil and salt and pepper. Mash with a fork until a creamy yet chunky consistency is reached. Serve the avocado sauce over the cooked zucchini.
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Spiralizer Reviews
All you need is a spiralizer, so I did the homework for you. While visiting my friend Jaden‘s house one day, turns out she had like 3 different types of spiralizers so I took them all home and got to researching! If you’re interested in buying your own spiralizer, you can see how they work in the video. And here are my thoughts on the best 3 spiralizers (aka spiroolis) available plus the affiliate links to three different kinds that work well, and you can choose which one you like the best!
Spiralizer Comparison:
(shown above) Mine is the Paderno Spirooli and I totally love it. I works so freaking well. And there’s barely any waste. If you’re going to be spiralizing often, this is definitely the way to go.
The Gefu (above) is more expensive, (MUCH) harder to clean and less versatile, but far less cumbersome in your kitchen storage.
And the OXO Julienne Peeler is way cheaper, does the job and is really small, though not as thorough or easy. Like the Gefu, you’re left with a bunch of waste that you have so slice up after. And the whole potato peeler type thing always scares me personally, like I’m gonna cut off a finger or something. But if you won’t be spiralizing super often, this is a good choice. And it’s safer to use my friend Jaden’s technique of stabilizing vegetable with fork and then using, but I just like the Paderno better overall.
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Affiliate links are found in this post. This means if you use my link to purchase, I get a tiny commission and you pay the same price either way. This helps support me to give you more of these reviews. And all opinions found on this blog are absolutely my own, no matter what! –xo cheri
Great post, great recipe, can’t wait to try it. I love kitchen gadgets! That love inspired me to start my own blog. My very first post was on a nice small, Joyce Chen spiral slicer. Another post is on the Paderno. If you’d like, check them out!
Joyce Chen: http://kitchentoysmakecookingfun.blogspot.com/2011/09/here-is-my-first-video.html
Paderno: http://kitchentoysmakecookingfun.blogspot.com/2013/01/time-for-super-bowl-snacks-make-your.html
Already had the spiralizer…just made the recipe. Oh my goodness! So good! Thanks for sharing.
You’re so welcome Jennie!
Try this sauce as a dressing for massaged kale…. Throw in some
fresh cherry tomatoes (in season) or cut up red pepper for some
colorful punch !!!
OMG GREAT idea!! Thank you Kathy – I think I’ll try that tomorrow!!
Cheri.
In the above recipe you mentioned this recipe doesn’t “stick to your ribs” in cowboy terms meaning you are hungry again soon. I have found in all these recipes that are the same way, Quinoa takes care of that.
I have a spiralizer and love it. I usually use a marinara sauce to sauce it but that avocado sauce you made sounds yummy. I will try it this week. Just bought some zucchini at the farmers market.
I have never used a marinara sauce with it Pam, and now I will have to try that!! :D thanks for the comment, let’s have zucchini pasta this week! xxo
stop waving your arms around, its so annoying.
You’re not the boss of me. :P
Hey Cheri, you’re such an amazing cook! Your recipes continue to amaze me. I was just checking out this older one, any chance you’ve redone this recipe without the oil in it?
Cindy, thank you so much!!! You’re so sweet. I haven’t re-done it for the site yet, but it would be just as good without the oil! Here’s the modified Nutritarian recipe:
INGREDIENTS:
2 medium zucchini, spiralized
2 avocados
1/2 lemon, juiced
2-3 cloves garlic (or less, if desired), minced
salt and pepper to taste
DIRECTIONS:
Note, this step is optional: In a large saute pan over medium heat, add the spiralized zucchini and stir frequently until desired consistency is reached. They will let off enough water to cook themselves, but if they stick or brown too much, just add a teaspoon or so of water during cooking.
In a large bowl, add avocado, lemon juice, garlic and salt and pepper. Mash with a fork until a creamy yet chunky consistency is reached. Serve the avocado sauce over the cooked or raw zucchini.
:D Hope you love it! It’s one of my favs.
Just purchased my first spiralizer so excited to try. I had brain surgery 5 years ago and blew up like a little cow now trying real hard to get rid of excess weight.
Carmen, this is amazing! I hope you love it…they’re really fun! I have lots of other recipes that you may enjoy as well for your new journey! :D <3 Thank you for commenting!!
Unfortunately, I think I am one of the few people in the world allergic to avocados – any substitution ideas? Thank you, I am drooling looking at the photo!
Eeeek!! I’m so sorry!! :( But yes! I think a cashew cream sauce would be a perfect substitute. Try this one out and let me know what you think: https://pinchofyum.com/five-minute-cashew-sauce
I would like to have the nutritional information for the Spiralized zucchini alfredo. It looks delis, but I am concerned about total nutrition. If you can inform me before my creating this dish, I would greatly appreciate it.
Respectfully
Catherine A Ronaldson RN, CYT, Reiki practioner
Hi again Catherine! I’m so sorry but I don’t provide the nutritional info for all the recipes as it’s not a part of what I look at as a Nutritarian, but it’s super simple to plug all the ingredients into a calculator online — the first time I did it for you I just used sparkrecipes.com to figure it out! And this way, you can do it for any recipe you come across as well, not just my site! :) Thanks and I hope that helps!! –Cheri
I’m definitely trying this recipe! I have a spiralizer attachment for my Kitchen Aid Mixer and it works great!
Yay Marianne!! Let me know what you think!!
Thanks for including the Nutritarianized version as that’s why I follow you (Teying to do the 6 weeks plan and it’s killing me but your videos help)
Photos look like continental parsley or coriander has been used. But neither are included in the ingredient list. Would you mind sharing which and how much you added.
Yes this is just regular parsley for garnish. A tablespoon or two, chopped, per portion would be lovely.
No, two avocados would be far too much for one meal but I created this recipes a LONG time ago :) I’d stick with about a half an avocado per meal, or one avocado if you don’t have any starches or grains that day.