Vegan Zucchini Pasta With Creamy Avocado Cucumber Pesto

2
Servings
10m
Prep Time
5m
Cook Time
15m
Ready In


"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 recipe yields 2 servings
OK
  • FOR SALAD
  • 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 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 & Variations


No special items needed.

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