Pasta Avocado

By Chef: Jennifer Cornbleet
Posted:  June 25, 2018


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


  • 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


  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.