Basil, Lemon & Avocado Zoodles

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My “plants only” variation on pizza and pasta. You can thank wine for the gorgeous food styling you’ll see here. πŸ˜‰

This weekend was cold and crummy for New England, and all I craved was creamy pasta and spicy pizza (hey, I’m half Italian what can I say? The carbs just call my name). Cue the lighter, plant-based versions of these dishes. We all know my love for zoodles is fierce, so I used these zucchini noodles in order to satiate my craving for several pounds of fresh spaghetti. I made a delicious variation of my Creamy Avocado Sauce & Zoodles by tweaking the recipe to give it a brighter, zestier flavor to balance the creaminess of the avocado. It turned out to be perfection. I also made a second batch of my Vegan Portabello Pizzas because they were THAT delicious, I just wanted more. I used a little less sauce and cheese on top this time around and *voila* the toppings managed to stay put this time πŸ˜‰ These two dishes together aren’t the most typical combo, but they certainly satisfied my carb-focused cravings, and brought a punch of flavor to dinnertime. Yum.

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This weekend’s Vegan Portabello Pizzas, topped with Lightlife Veggie Pepperoni, Daiya Vegan Mozzarella and olives. You can find the recipe here.

For a more in depth “How To Zoodle” check out my previous post, Creamy Avocado Sauce & Zoodles.

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Things you’ll need: fresh basil, lemon, a ripe avocado, garlic and zucchinis for zoodlin’.

Basil, Lemon & Avocado Zoodles

Ingredients:

  • 1 avocado, ripe
  • 1 lemon, zested and juiced
  • 1 large handful of basil leaves, about 1 cup
  • 2 – 3 cloves of garlic
  • 1 Tbsp extra virgin olive oil
  • 3 – 4 zucchinis for zoodling

Directions:

Step One: Make your sauce. In a food processor, combine avocado, lemon zest and juice, basil leaves, garlic and olive oil. Blend until smooth.
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Before blending.

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Avocado sauce after blending.

Step Two: Make your zoodles. For a full how-to, check out my previous post Creamy Avocado Sauce & Zoodles.
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These zoods are ready to rumble.

Step Three: Blanch your zoodles in boiling water for 90 seconds, removing immediately (these have a high risk for over cooking, they literally only need a few extra seconds to be overdone). Once your zoodles have blanched in boiling water, toss the hot noodles with the avocado sauce.

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Step Four: Garnish with extra basil, a wedge of lemon and serve immediately. Enjoy!! πŸ˜€

This sauce was unbelievably DELISH! I loved the added zestiness of the lemon, and the basil added a bright, summery flavor to the dish. The avocado sauce would be great with any kind of pasta, and was especially summery served over zoodles. Yum.

I really hope that you guys enjoy this as much as I did, these dishes definitely beat the rainy summer day blues away. How was everyone’s weekend?? Good I hope. πŸ™‚ Let me know in the comments!

With warmth,

L

5 thoughts on “Basil, Lemon & Avocado Zoodles

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