We’re deep into January and those New Year’s resolutions that seemed so fervent at the beginning of the month might be slowly becoming a distant memory. Not to fret — this ridiculously easy zucchini pasta, which is raw, vegan, and gluten-free, is also a guilt-free and an impressive dish to stay on track of your culinary and health goals in 2016.
The coveted spiralizer is one of the most popular kitchen gadgets in the cooking world right now, with chefs spiralizing everything from zucchini to carrots to sweet potatoes. Use a spiralizer (here’s a video tutorial to help you get started) to create zucchini noodles or “zoodles”, which are a healthier alternative to regular pasta, and are extremely versatile as they take on the flavor of whatever sauce you pair them with. For this recipe, we’ve opted for an avocado-based sauce.
Zoodles are particularly great for a dinner party because the serving size can be easily multiplied to suit the number of guests. If you are looking to make a light, healthy three-course meal to impress your friends, pair this zoodle main course with a coconut milk pumpkin soup to start, and an avocado cacao mousse for dessert.
- 1 large zucchini
- ½ an avocado
- Juice of ½ a lemon
- 1 small cucumber
- 1 garlic clove
- 1 tbsp fresh oregano leaves
- 2 tbsp extra virgin olive oil
- 1 tbsp water
- ¼ tsp salt
- Pinch of red chili flakes
- Salt & cracked black pepper
- Cherry tomoates
- Toasted pumpkin seed
- Fresh parsley
In a food processor, combine the avocado, lemon, cucumber, garlic, oregano, olive oil, water, salt, and red chili flakes.
Process until all of the ingredients are combined and a thick consistency is reached for the sauce.
Spiralize the zucchini to create your zoodles. If the zoodles are too wet, dry them in a tea towel to remove excess moisture.