I do love a good pasta dish. Noodles in all kinds and forms have a very comforting effect on us, which Italian cuisine is known for. But when it comes to lunch time, especially in the warmer months, I tend to avoid having a slightly heavy noodle dish. It leaves me tired and craving for a nap. Living and working in a country, where siestas are not part of the usual routine, I need to be awake and focused right after lunch. So I do really enjoy this lighter version of the Italian kitchen staple with noodles made from one of my favorite summer vegetables: zucchini pasta. 

Zucchini Pasta is a great base for whatever sauce you like to pour on top. Since they do not have any particular overpowering flavor, you cannot really go wrong. To not bore you with a classic tomato (even though this one I do eat most of the time), I decided to share the more fancy and still easy to prepare Avocado Alfredo Sauce. This creamy delicacy gives the pasta dish this special Italian hearty and comforting flavor, which we all love and enjoy. All made with only few, healthy plantbased ingredients and fitting various special diets, whether you chose to eat gluten-free, vegan and/or paleo.  This plantbased zucchini pasta bowl won’t make you beg for a post meal nap.

Zucchini Pasta with Avocado Alfredo
Serves 2
Healthy gluten-free pasta option with vibrant colors and fresh summer flavors.
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Total Time
15 min
Total Time
15 min
Ingredients
  1. 2 medium sized zucchinis
  2. 1/2 avocado
  3. juice of 1 lime
  4. 1 T olive oil
  5. salt & pepper
  6. fresh basil leaves
  7. 1/2 cup chopped cherry tomatoes
  8. 1/2 red bell pepper
  9. 1/2 cup chickpeas (canned)
Instructions
  1. Set a big pot on the stove and bring about 1,5 litre of water to a simmer. Use a spiralizer to get your zucchini in pasta shape (like this one* for example). Place the zucchini pasta in your pot and let it cook for 3 minutes. Empty the pasta into a strainer and give it a quick rinse with cold water to keep it from getting mushy.
  2. Mash up the avocado with lime juice and olive oil and add some freshly chopped basil leaves to your liking. Season with salt and pepper, before pouring over the zucchini pasta. Mix thoroughly.
  3. Chop up your tomatoes and finely slice the bell pepper. Wash the canned chickpeas (you want to get them really clean to avoid digestive issues) and add everything to the zucchini pasta. Give it a quick stir.
  4. Plate and enjoy!
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