American•healthy
Carrot and Zucchini Pasta with Avocado Cucumber Sauce
Carrot and zucchini pasta are combined with a creamy cucumber avocado sauce in this simple, yet delicious zucchini noodle recipe. It's a complete plant-based recipe and gluten-free, vegan, paleo and Whole30 friendly.
- Prep time
- 15 min
- Cook time
- 11 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 3 zucchini
- 2 large carrots
- micro-greens (garnish)
- 1 avocado (peeled and pitted)
- 1 cucumber (peeled and sliced)
- 1 lemon (juiced)
- 2-3 garlic cloves
- salt and pepper (to taste)
Instructions
- 1
Spiralize the zucchini and carrots. Then place them in a large bowl and set aside.
- 2
Add the remaining ingredients (except the microgreens) to a food processor. Process until smooth and creamy.
- 3
Pour the avocado cucumber sauce onto the carrot and zucchini pasta and toss to combine.
- 4
When serving, garnish with an extra sprinkle of black pepper and a handful of micro-greens.