Get ready for one of simplest, and most delicious recipes you’ve tried in a long time.
This Spiralized Zucchini Pasta with Creamy Avocado Sauce recipe makes my mouth water just typing the title!
This year I have been making it a habit to try to get more veggies down the old gullet. (This is being typed as I stuff a bit of Chex Mix Muddy Buddies in my mouth-hey-nobodys-perfect).
And as I was searching around the interwebz for recipes recently, 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!
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
So I found this 15 Minute Creamy Avocado Pasta recipe 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.
All you need is a spiralizer, so I did the homework for you. While visiting 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!
(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