Pasta Avocado

    • Difficulty
    • Easy
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This creamy avocado sauce is almost alfredo-like (but without the cheesy guilt!)

Ingredients

  • 2 zucchini, peeled
  • 3/4 cup mashed avocados (1 1/2 avocados)
  • 2 teaspoons minced jalapeno chile, or dash cayenne
  • 1/2 teaspoon crushed garlic
  • 1/4 teaspoon Himalayan pink crystal salt
  • 1 diced Roma tomato, for garnish
  • 2 wedges lime, for garnish

Instructions

  1. Cut the zucchini into thin noodles using a spiral slicer. Alternatively, use a vegetable peeler to create long ribbons, or "fettuccine," by drawing the peeler down all sides of the zucchini until you reach the core.
  2. Put the avocados, chile, garlic, and salt in a medium bowl and stir to combine.
  3. Add the zucchini noodles and toss. Serve immediately, garnished with the tomato and lime wedges.
Jennifer CornbleetAbout Jennifer Cornbleet

Jennifer Cornbleet is a nationally recognized raw-food chef and instructor and a long-time faculty member at Living Light Culinary Institute in California. She is the author of the best-selling Raw Food Made Easy for 1 or 2 People. Jennifer lectures and holds classes in the San Francisco Bay area and nationwide. Her website, learnrawfood.com, is a comprehensive resource for online training and raw-food recipes, information, and products.

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