Vegan Zucchini Pasta With Creamy Avocado Cucumber Pesto
Recipe: #24614
August 07, 2016
Categories: Salads, Vegetable Salad, Avocado, Australian, British, Birthday, Brunch, Christmas, Easter, Mothers Day, Picnic, Gluten-Free, Kosher, Low Cholesterol, No Eggs, Non-Dairy, Vegan, Vegetarian, Fresh Tomatoes, Zucchini, more
"Except for me this family is not much on vegetarian or vegan food. This recipe is from "Good Chef Bad Chef" and is by "Zoe" I did double the recipe to suit 4 and the whole family really enjoyed this............ I did add some spring onion and did not use the peas shoots........but then this family enjoys anything with cashews!"
Original is 2 servings
Ingredients
- FOR SALAD
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- FOR AVOCADO CUCUMBER PESTO
Nutritional
- Serving Size: 1 (689.8 g)
- Calories 349.6
- Total Fat - 17.3 g
- Saturated Fat - 2.6 g
- Cholesterol - 0 mg
- Sodium - 326.1 mg
- Total Carbohydrate - 48.3 g
- Dietary Fiber - 17.7 g
- Sugars - 16.3 g
- Protein - 16.1 g
- Calcium - 173.7 mg
- Iron - 4.5 mg
- Vitamin C - 183.6 mg
- Thiamin - 0.4 mg
Step by Step Method
Step 1
Prepare your zucchini noodles julienne style (by using a vegetable peeler) or spiral.
Step 2
For the puree, place all ingredients into a food processor/blender and process until creamy.
Step 3
Taste for flavour adding anything extra you might like.
Step 4
Toss zucchini pasta with avocado-cucumber puree and a handful of rocket.
Step 5
Serve with tomatoes, peas shoots, jalapenos, lemon zest, lemon wedges and fresh cracked pepper.
Tips
No special items needed.
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