Raw Zucchini Pasta with Avocado and Basil Cream

By Chef: Hannah Göransson
Posted: July 13, 2015 


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Raw Zucchini Pasta with a raw creamy avocado and basil sauce and sweet cherry tomatoes. It’s just as good as it sounds. Fresh and absolutely wonderful. One glorious benefit of the often-times sweltering summer heat is that it encourages us to step away from the stove, pick up a fun kitchen gadget like a spiralizer, and keep it fresh, raw, and light instead. Enjoy!


  • 1 zucchini
  • 1 pinch Himalaya salt
Raw avocado and basil cream
  • 1 avocado
  • 6 tbsp coconut oil, warmed to a liquid
  • herbal salt 1/2 teaspoon
  • black pepper to taste
  • 2 tablespoons lime juice
  • 1 teaspoon agave syrup
  • 1 hefty handful of fresh basil
  • 8-10 cherry tomatoes, sliced
  • Sunflower, about 2-3 tbsp
  • A handful of spinach leaves
  • fresh basil to garnish
  • possibly sea salt or Himalayan salt to garnish
  • leeks, finely shredded


  1. Make the zucchini pasta using a spiralizer. If you do not have a spiralizer you can do this part with a cheese slicer or mandolin, alternatively, cut thin pasta sheets with a knife. Salt with a little Himalayan salt and let sit to soften.
  2. Mix all the ingredients for the avocado — and basil cream. Season to taste.
  3. Mix the pasta with avocado cream and spinach leaves. Add into serving bowls and top with the tomatoes, basil, leeks and sunflower seeds. Drizzle with a little olive oil and garnish with a little sea salt or Himalayan salt.