There are two deceivingly delicious things at play in this pasta recipe.
A) There is actually no pasta in this recipe. The ‘noodles’ are spiraled zucchini. Zucchini has been my go to sub for pasta for quite a while. It’s great for satisfying a pasta craving if you’re avoiding foods with lots of carbohydrates or have to avoid gluten.
B) The creamy, dreamy pasta sauce? No dairy involved. I even used vegan pesto (vegan pesto sauce has no cheese). The silky texture comes from a combination of perfectly ripe California Avocado and the olive oil in the pesto. And this avocado pesto could not be easier to whip up!
Now you may think that this dish can’t possibly be filling because it’s totally plant based. But you’d be wrong. The healthy fat in the avocado and the olive oil in the pesto make this dish super filling. Way richer than you’d expect.
Honestly, I had a hard time finishing one portion, which is crazy, because I rarely feel full. I do not have a delicate appetite. This dish is great for lunch on it’s own, or serve it at dinner with some grilled chicken or fish.
And as if this couldn’t get better, did I mention it’s ready in minutes? Actually, probably less. So it’s super duper fast.
Give it a try! You might be skeptical of avocado in pasta, but this recipe will make you a believer!
Disclosure: I was compensated by the California Avocado Commission for the development of this recipe and this post. As always, all opinions are my own.