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Vegan Zucchini Pasta With Creamy Avocado Cucumber Pesto

Here's how you make Vegan Zucchini Pasta With Creamy Avocado Cucumber Pesto
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  • Servings: 2
  • Prep: 10m
  • Cook: 5m
    • The following recipe serves 2 people.

Ingredients

The ingredients are:
  • FOR SALAD
  • 1 large zucchini (1 per person)
  • 1 punnet tomatoes (perino, grape or mini heirloom tomatoes, halved)
  • 1 jalapeno pepper, thinly sliced and seeds removed (optional)
  • Baby rocket (1/2 bunch, only a handful or more needed according to taste)
  • 1/2 cup pea shoots (optional)
  • 1 lemon, whole (zest of)
  • FOR AVOCADO CUCUMBER PESTO
  • 1 medium avocado
  • 150 grams cucumber (1/2 cucumber or 1 Lebanese cucumber, peeled and sliced thick
  • 1/2 cup basil leaves
  • 1/2 cup cashews, roasted (or almonds)
  • 1 lemon, whole (juiced)
  • 2 garlic cloves
  • 1/4 teaspoon sea salt
  • Ground pepper, to taste
We recommend you get your ingredients ready before you start cooking. Once you're ready, here are the steps to making this delicious recipe

How to Make

  • 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.

We hope you enjoy this recipe!

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