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Zucchini Carrot Pasta
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Zucchini Carrot Pasta With Minty Avocado Sauce

Ever since I spiralized my first veggie and enjoyed the plant goodness of zoodles I have been hooked. Have you tried them yet? If not this is definitely one of my favorite veggie noodle recipes.
Prep Time15 mins
Total Time15 mins
Course: Dinner, Lunch
Servings: 2
Calories: 460kcal

Ingredients

For the veggie pasta

  • 1 zucchini spiralized
  • 3 carrot
  • 1 cup tomato cubed
  • 1/3 cup spring onion chopped, or scallion
  • 1/4 cup pine nuts raw or roasted (topping)
  • sea salt to taste
  • black pepper to taste
  • 1/4 cup fresh chives chopped (topping)

For the minty avocado sauce

  • 1 avocado
  • 1 clove garlic
  • 1 tbsp extra-virgin olive oil
  • 1/3 cup fresh mint leaves chopped (or to taste)
  • 1-2 tsp fresh grated ginger (1 inch = 1 tbsp grated = 1 tsp powder)
  • sea salt to taste
  • black pepper to taste

Instructions

  • To make the sauce: combine ingredients in a food processor or blender and process until smooth. Set aside.
  • Combine tomatoes and spring onions, season with pepper and salt to taste.
  • Spiralize the zucchini and carrot with a spiralizer or julienne peeler. Scroll down to notes for more info.
  • Dress the noodle-like veggie spirals onto a plate. Top with tomato-spring onion mix, avocado sauce, mozzarella (if using) and chives. Sprinkle some roasted pine nuts on top.

Notes

Click here for more info on how to spiralize veggies.

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