Primal Zucchini Pasta Noodles with Creamy Avocado Sauce

How to make zucchini noodles, paleo zucchini noodles, zucchini pastaPasta is something I used to know. And while I know why I don’t eat it, that doesn’t mean I can’t also appreciate how wonderful it once tasted. Why do you think every Paleo “diet-er” tries to come up with ways to make eating vegetables feel more like eating grains? Duh. Because they taste good and we miss them.

This is another one of those recipes, and of the “wanna be pasta” recipes I’ve made, this one is in my top five. The creaminess of the avocado is delicious and gives it an “Alfredo” likeness while also making it super filling for a veggie dish. I like to use a ton of garlic in the sauce, but you can cut back to 4 or 5 cloves if you prefer. For the noodles, I use a veggie peeler to make thicker, linguine-like noodles, and it works great, but you’re real fancy and have access to a spiralizer, they work great, as well. I’ve also made raw veggie noodles with cheese graters, but have never been satisfied with the result, so I wouldn’t recommend it. Enjoy!

Primal Zucchini Pasta Noodles with Creamy Avocado Sauce

  •  2 avocados
  • Juice of 1 lemon
  • 1/4 cup olive oil, plus an extra TB for cooking “noodles”
  • 6 cloves garlic
  • 1/2 cup fresh basil
  • 6 zucchinis
  • Salt and pepper to taste

– Using a sharp veggie peeler, thinly slice all 6 zucchini into “noodles.” It’s OK if they aren’t all the exact same thickness or width, but try to keep them as similar as possible.

– After sliced, transfer to a stainer and salt it up a bit — about 1 TB — and let sit for about ten minutes. Exactly as you would prepare an eggplant before frying it, this allows the veggie to dry out a bit so it doesn’t absorb too much oil and become greasy or soggy when cooking.

– Rinse zucchini with water slightly and transfer — in batches if necessary — warp in paper towels and apply pressure slightly to absorb any additional water.

– Add the garlic, basil, avocados, salt and pepper, and lemon juice to food processor. Mix until combined and then add olive oil slowly while pulsing.

– Heat remaining TB of oil in large pan over medium heat. Add noodles and cook approximately 4 minutes until heated through but not mushy. Add sauce over noodles, toss to coat and cook an additional 2 minutes.

– Transfer to a bowl, garnish with some grape tomatoes and serve hot. Yum!

Need another pseudo pasta dish?

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