Good morning all! I hope you all had a wonderful Easter/Passover/weekend. In the spirit of spring FINALLY arriving, I whipped up this delicious vegan dish before my week-long hiatus (I traveled to DC for my race, then Maryland for work but I’m baaaack!). Operation Fridge Clean Out was in full effect and I had three zucchinis, an avocado and a lemon that still needed to be consumed (in addition to a mango, a couple kiwis, bananas – let’s just say that I had a very large fruit salad for dessert that night). This dish was inspired by the OG/Goddess of all Vegan Blogs Oh She Glows 15 Minute Creamy Avocado Pasta. I added my own B & B spin by incorporating a few additional ingredients and tossing it with hot zoodles – it was AMAZING. Let me just say, if you do not have a Veggetti – YOU NEED ONE PRONTO. I was a little intimidated at first, and made my veggie noodles by hand up until this point, but the Veggetti is the easiest thing EVER – you literally shove a zucchini in there and twist – voila! Zoodles. BAM. You need one. They aren’t even expensive ($10.99 on Amazon right now). If you aren’t convinced, you will be after reading this super easy/mega delicious recipe (literally takes less than 15 minutes from start to finish). You definitely need this in your recipe arsenal – it’s gluten free, vegan AND paleo to boot! YUM. The avocado sauce was out of this WORLD delicious, it tasted creamy and decadent, with the additions of lemon and garlic to balance the richness of the sauce. And since you toss the sauce with zoodles (clocking in at about 60 calories per serving), this dish is refreshing and skinny jean approved, but still filling and SUPER flavorful. So. Damn. Good. Without further ado:
Creamy Avocado Sauce & Zoodles
- 3 zucchinis
- 1 medium avocado, pitted
- 1/2 lemon, juiced (plus more to taste or thin the sauce consistency if desired)
- 1/2 lemon, zested
- 1 handful of parsley, stems removed
- 2 cloves of garlic
- 1 drizzle of extra virgin olive oil (~1 Tbsp, if I had to guess)
- Salt and pepper to taste
Step One: Prep! Start a pot of water to boil. Pit your avocado. Wash your parsley and pat dry. Tear off a handful of leaves and remove the stems (doesn’t need to be perfect – do the best you can).
Step Two: Make the sauce. In a food processor, blend together the avocado, lemon juice, lemon zest, parsley, garlic, oil and salt and pepper until a creamy consistency is achieved. Taste and adjust any seasonings if necessary. Set aside.
Step Three: Prepare your zoodles! I utilized my super handy Veggetti for this (woo woo!). I left mine whole so they were easier to remove from the boiling water, but you can chop your bunch in half, so they are a little easier to manage.
Step Four: Once your water is boiling, blanch your zoodles for 1 – 2 minutes (seriously – don’t leave that pot, or you will end up with mush and it ain’t pretty). Oh sidenote: you can also cook your zoodles in the microwave but I was really weirded out by that so I just blanched mine. Do what you want. 😀
Step Five: Toss! Drain your zoodles well and toss them with the creamy avocado sauce. Serve with a wedge of lemon and enjoy!! 😀
This was seriously so delicious. You will not regret trying the recipe. A few things to note: you can add/substitute basil for parsley a la Angela from OSG, but I didn’t have any so I just used what I had. Also, it’s pretty garlic-y, so if that’s not your scene, start off with one clove of garlic first and taste, then add the second one if necessary. You could add some sprinkles of red pepper flakes if you want to spice this up a few notches. Also, just like Angela’s original recipe did, you can use actual pasta instead of zoodles if you prefer, I just really liked the creaminess of the sauce with the freshness of the zoodles. This is going to be the perfect quick summer dish, I can’t wait to hear what you guys think!
Happy Monday, all. I hope you have a great week. 😀