Carrot and zucchini pasta is mixed with a creamy, avocado cucumber sauce for a simple and delicious zucchini noodle recipe that's gluten-free, vegan, paleo and whole30.
Print Recipe
4.75 from 8 votes

Carrot and Zucchini Pasta with Avocado Cucumber Sauce

Carrot and zucchini pasta are combined with a creamy cucumber avocado sauce in this simple, yet delicious zucchini noodle recipe. It's a complete plant-based recipe and gluten-free, vegan, paleo and Whole30 friendly.
Prep Time: 15 mins
Total Time: 15 mins
Course: Main Meal, Salad
Cuisine: American
Keyword: Carrot Pasta, Sprialized Carrot, zucchini noodles, Zucchini Pasta
Servings: 4 servings
Calories: 131.3kcal
Author: Lisa Bryan

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.

Notes

Nutrition

Calories: 131.3kcal | Carbohydrates: 18.7g | Protein: 4.9g | Fat: 6.2g | Saturated Fat: 1g | Sodium: 55.2mg | Fiber: 6.9g | Sugar: 9.7g