Creamy Avocado Zucchini Pasta | Healthy Summer Recipes

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated pecorino

Nutritional yeast adds a cheesy flavor without dairy.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil has a high smoke point and is heart-healthy.

pine nuts

🥗Healthier: sunflower seeds

💰Cheaper: pumpkin seeds

Sunflower seeds provide crunch at a lower cost.

red pepper flakes

🥗Healthier: black pepper

💰Cheaper: paprika

Black pepper adds heat without the extra cost.

Chop off the ends of the zucchinis to create a flat working space.

Use a veggie slicer to spiralize the zucchinis into noodles, choosing a thicker cut.

In a medium-sized food processor, scoop out the ripe avocado and add lemon juice.

Pulse the avocado while slowly adding extra virgin olive oil to emulsify.

Scrape down the edges of the food processor to ensure even mixing.

Add salt and pepper to the avocado mixture and blend again.

In a medium-sized skillet over low to medium heat, add olive oil, minced garlic, and chopped onion.

Add asparagus to the skillet and cook for a few minutes before adding cherry tomatoes.

Once the tomatoes are warmed, transfer the zucchini noodles to a large bowl.

Add the cooked veggies to the zucchini noodles and toss to combine.

Add the creamy avocado dressing to the zucchini noodles and toss to coat evenly.

Top with raw vegan parmesan and adjust seasoning with salt and pepper as desired.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens