Zucchini Noodles with Avocado Sauce #vegan #dinner

I eat sans gluten pasta on more than one occasion per week, yet I'm enamored with these zucchini noodles (or zoodles), they're so sound and tasty. You can utilize different veggies like cucumber, carrot or pumpkin.

To make your zoodles increasingly delectable, utilize your preferred pasta sauces, yet try to pick sound fats like avocados, nuts and seeds. Expel creature fats from your eating regimen and furthermore refined and hydrogenated oils.

This is a crude vegetarian recipe, so you won't discover creature items or prepared nourishment here. Numerous nutrients are water-solvent and a huge percent can be lost with cooking, so crude nourishment is so solid in light of the fact that is loaded with nutrients and minerals. Furthermore, crude nourishment is extremely simple to plan and numerous recipes are prepared in under 10 or 15 minutes!

You just need 5 fixings to make the smooth avocado sauce: water, lemon juice, avocado, pine nuts and basil. Don't hesitate to utilize different nuts rather than the pine nuts (I love cashews and pecans) or any verdant green rather than the basil (spinach also works).

Also try our recipe Sweet Potato Noodles with 5-Minute Vegan Alfredo Sauce

These scrumptious zucchini noodles (or zoodles) with avocado sauce are prepared shortly. In addition, this recipe requires only 7 fixings to make.

Ingredients

• 1 zucchini
• 1 1/4 cup basil (30 g)
• 1/3 cup water (85 ml)
• 4 tbsp pine nuts
• 2 tbsp lemon juice
• 1 avocado
• 12 sliced cherry tomatoes

Instructions

1. Make the zucchini noodles using a peeler or the Spiralizer.
2. Blend the rest of the ingredients (except the cherry tomatoes) in a blender until smooth.
3. Combine noodles, avocado sauce and cherry tomatoes in a mixing bowl.
4. These zucchini noodles with avocado sauce are better fresh, but you can store them in the fridge for 1 to 2 days.

Read more our recipe : Cheesy Scalloped Potatoes

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