Carrot and Zucchini Pasta with Avocado Cucumber Sauce
Carrot and zucchini pasta is mixed with a creamy, avocado cucumber sauce for a simple, delicious and vegan zucchini noodle recipe. And while it’s simple, it’s packed with so much flavor that I guarantee you’ll be making it again and again.
This recipe was originally inspired from a meal I had in a vegan restaurant in Portland years ago, though I’ve tweaked it a few times since. But I still remember being blown away that something so simple could taste so amazing.
If you think about it, it really is a veggie explosion. Zucchini, carrots, avocado, cucumber and garlic. With a splash of lemon juice for good measure. It’s probably the healthiest thing you’ll eat all week. In fact, you may not even realize the whole thing is raw.
Spiralizing Zucchini and Carrots
When it comes to making zucchini noodles, make sure to watch my tutorial video on making and cooking zucchini noodles. I show you 5 different ways to make them. And while a spiralizer is certainly the fastest and easiest, there are other methods as well.
Most people also don’t know that you can indeed spiralize a carrot (assuming it’s large enough). I show you how to do this in my Spiralizer Beginner’s Guide video. But if you have small carrots, you could opt to use a julienne peeler or regular peeler and make ribbons of carrots.
Zucchini Noodles with an Avocado Cucumber Sauce
For the avocado cucumber sauce, it’s a simple as tossing everything in a food processor and processing until smooth and creamy. That includes the avocado, cucumber, lemon, garlic, salt and pepper.
Then, I like to add a sprinkle of micro-greens on top. Might as well add more greens to the veggie explosion, right?
What to Serve with this Recipe
Because there’s no protein in this recipe and I’m not vegan, I consider this recipe more of a salad rather than a main meal. But it would be a delicious salad served up with my Crispy Baked Chicken Thighs, Salmon Patties, Herbed Honey Mustard Chicken or Slow Cooker Rotisserie Chicken.
More Healthy Zucchini Noodle Recipes
Make sure to check out my Zucchini Noodle Caprese, Zucchini Noodles with Chicken, Spinach and Parmesan, Mexican Chicken Zucchini Noodles, Zucchini Pasta with Lemon Garlic Shrimp and Zucchini Noodle Spaghetti Bolognese. And you’ll probably love my Baked Zucchini Fries and Avocado Dressing as well. Enjoy!
Carrot and Zucchini Pasta with Avocado Cucumber Sauce
Ingredients
- 3 zucchini
- 2 large carrots
- micro-greens, garnish
Avocado Cucumber Sauce
- 1 avocado, peeled and pitted
- 1 cucumber, peeled and sliced
- 1 lemon, juiced
- 2-3 garlic cloves
- salt and pepper, to taste
Instructions
- Spiralize the zucchini and carrots. Then place them in a large bowl and set aside.
- Add the remaining ingredients (except the microgreens) to a food processor. Process until smooth and creamy.
- Pour the avocado cucumber sauce onto the carrot and zucchini pasta and toss to combine.
- When serving, garnish with an extra sprinkle of black pepper and a handful of micro-greens.
Lisa's Tips
- Make sure to watch my videos on how to make zucchini noodles and spiralizing vegetables. The spiralizer I use to make this (and all my recipes) is the 3-Blade Paderno Spiralizer.
- To make the zucchini noodles easier to eat, I recommending cutting them with kitchen scissors before mixing with the avocado cucumber sauce.
Nutrition
This recipe was originally published Oct 2014, but updated to include a revised recipe and new photos.
