Zoodles with Avocado Pesto Sauce

The perfect pasta fix, except it's not pasta! Fully from zucchini and squash, this recipe is sure to trick your mind into thinking you're eating pasta. Pair it with a creamy avocado sauce for an even more filling combo. This is made raw but to give it an even more pasta-like taste and consistency, feel free to cook it with a little olive oil. Read below for the full recipe! 

For the noodles:

Avocado Pesto Sauce:

  • 2 bunches of basil
  • 1 avocado
  • 1 lime
  • 3 tsp olive oil
  • 2 tsp water + add more to taste when applicable
  • salt, pepper, garlic to taste
  • 1/2 lemon

Bread Crumbs:

  • Bread Lounge baguette
  • salt, pepper, garlic, paprika
  • 3 tsp olive oil

Directions:

  • Use a spiralizer or mandolin to cut ribbon/noodles with the zucchini, set aside
  • Cut the tomatoes
  • Make the breadcrumbs - pulse Bread Lounge bread crumbs with 3 tsp olive oil, salt, pepper, garlic and paprika (to taste) - toast the breadcrumbs on a pan while you make the sauce, about 10-20 minutes on medium-low heat.
  • Get your sauce together in the blender - add all the ingredients in and keep blending until desired smoothness. You may need to keep adding water/oil/lemon juice to make sure all the components are blended and it's creamy enough.
  • Assemble: Mix noodles with avocado sauce, tomatoes and top with toasted breadcrumbs! 

Did you catch our Instagram story with step by step photos of this recipe? Follow along on our Instagram to tune into the next one! 

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