This vegan zucchini and heirloom carrot “pasta” with creamy avocado alfredo sauce will fool you everytime!! Tastes just as good as your favorite pasta dish, without all the calories and carbs.
- 2 large zucchini
- 2 large heirloom carrots
- 1 avocado
- 1.5 tablespoons olive oil
- juice of 1/4 lemon
- pinch of salt
- pinch of cayenne
Spiralize the zucchini and carrots – Bed Bath and Beyond sells the vegetti spiralizer for $15. My favorite way to do this is to use my spiralizer Cuisinart attachment. Set ‘noodles’ aside.
In a food processor (or by hand if needed), mix the avocado, olive oil, lemon, salt and cayenne until smooth and creamy. Depending on the size of your avocado, you may need to add a tiny bit more oil, but don’t go over 2 tablespoons. Set aside.
Lightly spray a non-stick pan (non toxic is best if possible) with olive oil spray. As long as you have a good non-stick pan, only a little bit of spray is needed. If you don’t have an olive oil spray, use a teaspoon of olive oil, just enough to lightly coat the pan. Heat the oil to medium high, and add the zucchini and carrots in the pan. Stir the ‘noodles’ just until heated throughout, but not more than 5 minutes or so. You don’t want them to get too soft. Put into a bowl and add the avocado sauce and stir. Serve warm. I always serve mine with a side of my favorite veggie burger. You can also add tomatoes, onion, cucumbers, etc.
Serves two – enjoy!
cream, no sugar 