Let’s talk spaghetti. Synonymous with fun and, of course, a little mess. But this one is a definite mummy-approved-let’s-make-a-mess dish because it’s entirely made of a magical vegetable – the zucchini. This Doppelgänger-pasta won’t disappoint as it has all the same great flavor and fork-twirling fun.

Avocado Spaghetti [Vegan]

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Ingredients

Noodles

  • 2 large zucchini, spiraled
  • 1 tablespoon olive oil
  • 2 ripe avocados

Pesto

  • 1 cup fresh basil leaves (stems removed)
  • 2 cloves garlic
  • 1/4 cup pine nuts
  • 1/4 cup olive oil
  • 2 tablespoons lemon juice
  • Salt and pepper
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Preparation

  1. Spiralize the zucchini and set aside.
  2. In a food processor, add avocados and pesto ingredients and mix until creamy.
  3. Drizzle olive oil in a large skillet over medium heat, add zucchini and cook for 1 to 2 minutes or until tender. (You can also skip this step and serve the noodles raw).
  4. Add zucchini in a large bowl and toss with avocado pesto. Serve warm.
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