creamy zucchini avocado pasta

Creamy Zucchini Avocado Pasta-2.jpg

recipe by @wholesomepatisserie

ingredients:

roasted tomatoes

1/2 cup cherry tomatoes  

1 tbsp extra virgin olive oil  

avocado sauce 

1 large avocado, flesh removed  

1/2 tsp garlic powder  

2 tbsp hemp seeds

1 tsp apple cider vinegar 

salt and pepper, to taste  

2 tsp fresh lemon juice  

2 tbsp extra virgin olive oil 

4-5 tbsp water

zoodles 

1 large zucchini, trimmed and spiralized 

1 tbsp extra virgin olive oil  

1 tbsp hemp seeds

 

method:

roasted tomatoes  

preheat oven to 180°C (350°F).  

in a small baking pan, add tomatoes and drizzle over oil. roast in oven for 10-15 minutes or until cooked and nicely roasted. Remove from oven once cooked.  

avocado sauce 

in a high-speed food blender, combine all sauce ingredients. blend on high until smooth, add more water if needed to incorporate all the ingredients. set aside.  

'zoodles'  

heat oil in a fry pan over a medium heat. add spiralized zucchini and toss for 1-3 minutes or until tender crisp.  

pour in prepared avocado sauce and toss until combined and heated through. remove from heat.  

divide in serving bowls and top with roasted tomatoes. sprinkle over extra hemp seeds and a drizzle of lemon juice.  

serve and enjoy! 

 

notes: 

store leftovers in an airtight container, refrigerated, for 1-2 days.  

prep time: 10 minutes 

cook time: 20 minutes  

serves: 1-3  

Nathan McNiece