Pasta is undeniably delicious, but you can just keep eating and eating until you reach a full state of bloating. Most pasta that you buy in the store is made with enriched wheat or flour, in addition to other preservatives, or the wheat is not high quality. If you eat the same pasta dish in Italy, though, you will not feel bloated after finishing your dish. Higher quality ingredients are more easily digestible. Plus, the sauce in Italy is most likely fresher.
This recipe doesn’t have flour and it will not remind you of Italy. It does, however, offer impressive depth of flavor for being a raw vegan entree. Zucchini noodles do not taste like cooked pasta noodles, but they are much healthier for you. Additionally, eating a bowl of zucchini noodles when the weather is hot is much more refreshing, and you don’t feel as weighed down. A great trick to make your zucchini noodles less watery is to put them in a strainer, sprinkle a bit of sea salt on them, and then let them sit for 10 minutes. Pat them dry and then set aside while you make the sauce.
Speaking of the sauce, this is one that you’ll want to save for the books. It is wonderfully creamy and packed with flavor. Not only does this avocado lime creation work as a sauce for the zoodles, but it also works as a dressing or vegetable dip. The possibilities with this sauce are endless! Maybe just don’t put in on desserts, though. Happy eating!
- Prep Time:15m
- Total Time:15m
- Serves: 4 servings
- Category: Full Body Cleanse Approved, Entrees, Raw, Vegan, Vegetarian, Gluten-Free
Ingredients
- 2 large zucchini - (or 3-4 small zucchinis)
- 1/4 tsp. sea salt
- 2 avocados, pitted and peeled
- juice of 1 lime
- 1/3 c cilantro, roughly chopped
- 2 garlic cloves, minced
- 1/2 tsp. sea salt, or more to taste
- 1/4 tsp. black pepper, or more to taste
- 1/4 c olive oil
- water, as needed
Instructions
- Slice the ends off the zucchini and use a spiralizer to transform them into zoodles. Place the zucchini noodles in a strainer and season with the 1/4 tsp of sea salt.
- Let them set for 10 minutes and then pat dry. Set aside and prepare the sauce.
- Add the avocados, lime juice, cilantro, garlic, sea salt, black pepper, and olive oil to a food processor or high-speed blender and blend until smooth. If the mixture is too thick, pour in a little water and blend until you reach your desired consistency.
- Add the zucchini noodles to a large bowl, pour the avocado sauce over the zoodles, and toss to coat.
- Serve in separate bowls or plates and garnish with optional chopped cilantro. Enjoy!
