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Raw pasta dishes will leave you feeling so refreshed and at your best; they are perfect for the warm summer months. Feel free to omit the cucumber in this recipe and add an extra avocado if you like for variations (you may like to add a couple tablespoons of extra virgin olive oil if you do). You can even add some arugula to the puree instead of using basil. Lots of ways to change it up and keep it fresh! You could also put this sauce on any pasta of choice. But zucchini noodles is a great way to eat it...hands down...so refreshing and perfect!

Raw Zucchini Pasta with Creamy Avocado-Cucumber Sauce [Vegan]

$2.99
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Calories

374

Ingredients You Need for Raw Zucchini Pasta with Creamy Avocado-Cucumber Sauce [Vegan]

Zucchini Pasta
  • 1 large zucchini (1 per person)
  • grape, cherry or mini heirloom tomatoes, halved
  • jalapeno, thinly sliced and seeds removed (optional)
  • arugula
  • pea shoots (optional)
  • zest of one meyer lemon or regular lemon
Avocado-Cucumber Puree
  • 1 medium avocado
  • 1 cucumber, peeled and sliced thick
  • a few large leaves of basil (optional)
  • 1 meyer lemon or regular lemon, juice of
  • 2 garlic cloves
  • 1/4 teaspoon white pepper or black pepper to taste
  • salt to taste

How to Prepare Raw Zucchini Pasta with Creamy Avocado-Cucumber Sauce [Vegan]

  1. Prepare your zucchini noodles julienne style or spiralized. Or alternately, cook your pasta of choice, about 8 ounces.
  2. For the puree, place all ingredients into a food processor/blender and process until creamy.
  3. Taste for flavor adding anything extra you might like.
  4.  Toss zucchini pasta with avocado-cucumber puree and a handful of arugula.
  5. Serve with tomatoes, peas shoots, jalapenos, lemon zest, lemon wedges and fresh cracked pepper.
$2.99
Save Trees. Print Less. But if you must, we charge $2.99 to encourage less waste

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Nutritional Information

Total Calories: 374 | Total Carbs: 31 g | Total Fat: 27 g | Total Protein: 8 g | Total Sodium: 30 g | Total Sugar: 10 g

Note: The information shown is based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.


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About The Author

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Rachael Campbell

See My Recipes

Rachael is an intuitive mentor and healer, helping women create a life of success, love and happiness. Rachael graduated from Matthew Kenney Academy as a certified Raw Food Chef. Rachael’s vision is to share her love and enthusiasm for plant based cuisine with the world through Rachael's Raw Food Healthy foods that nourish us; food that is full of energy and breathes life into our bodies. Rachael’s published Raw Recipe eBook 'Revolutionary Raw Recipe's.'

Comments

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  1. Hi,

    I tried this creamy avocado-cucumber sauce (but with rice milk) and it\’s FANTASTIC

    It\’s soooo good.

    You can also use it as a dip sauce or as a salad dressing or in tortillas with tofu and veggies.

    Thank you for this recipe, I love it :-)

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