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.
Servings: 4 servings
- 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
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.
Calories: 131.3kcal | Carbohydrates: 18.7g | Protein: 4.9g | Fat: 6.2g | Saturated Fat: 1g | Sodium: 55.2mg | Fiber: 6.9g | Sugar: 9.7g