Vegan Zucchini Noodles with Creamy Avocado Sauce
Equipment
- Spiralizer
- Blender
- Skillet
- Spatula
Ingredients
- 3 Zucchinis spiralized into noodles
- 1 ripe Avocado
- 1/4 cup of fresh basil leaves
- 1 clove of garlic
- 1 tbsp of lemon juice
- 1 tbsp of olive oil
- Salt and pepper to taste
- Chopped cherry tomatoes, sliced almonds, nutritional yeast for toppings (optional)
Instructions
- In a blender or food processor, combine the avocado, basil, garlic, lemon juice, olive oil, salt, and pepper. Blend until smooth and creamy.
- In a large skillet, heat a drizzle of olive oil over medium heat. Add the zucchini noodles and cook for 2-3 minutes, until they start to soften.
- Add the avocado sauce to the skillet and stir to combine with the zucchini noodles. Cook for an additional 1-2 minutes, until the sauce is heated through.
- Divide the zucchini noodles and sauce between two plates. Top with cherry tomatoes, sliced almonds, and nutritional yeast, if desired.
Notes
Nutritional facts
Amount per Serving- Total fat: 24.5 g
- Saturated fat: 3.4 g
- Total carbohydrate: 20.5 g
- Fiber: 9.6 g
- Sugars: 8.9 g
- Protein: 6.4 g
- Sodium: 25 mg
- Potassium: 1010 mg
- Calcium: 52 mg
- Iron: 1.5 mg
- Vitamin C: 32 mg
- Vitamin A: 147 mcg