Zucchini Pasta with Creamy Avocado Pesto

This tasty dish can be made both raw or cooked, depending on what you’re craving. For this recipe you need a spiralizer to make zucchini pasta. I used a very cheap spiralizer that doesn’t make perfect spaghetti shape but it does the job.

Zucchinis are anti inflammatory and full of antioxidants that helps protect the body from free radicals and cleanse away toxins. They are rich in vitamin B which helps with keeping regular energy levels and maintain a healthy nervous system. Avocados and pine nuts adds healthy fats to the dish and makes it more filling and energizing. Basil is, just like, zucchinis, very anti inflammatory and full of anti oxidants. Its also contains manganese that is claimed to help reduce PMS symptoms.

Conclusion: This dish is packed with superfoods that will fuel your body with nutrients and help you glow from within.

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Ingredients for 2 servings

  • 4 Zucchinis

  • 1 pot fresh Basil

  • Half a cup Pine nuts

  • 1 Garlic clove

  • 2 Ripe avocados

  • 2 Tbsp lemon juice

  • 1 date

  • Pink Himalayan Salt & Pepper

  • Tbsp Coconut oil (for frying, optional).

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Start by washing and spiralizie the zucchinis. Put them to the side in a bowl while you prepare the rest. It might look like a lot of zucchini but keep in mind that it’s not as filling as normal pasta and you usually want to (and should) eat more when you eat completely plant based.

For the Avocado pesto:

Gently roast the pine nuts in a pan. Put avocado, roasted pine nuts, lemon juice, date and basil in a mixer and press one clove of garlic into it. Mix it until its smooth. You might have to add some water to it if its too thick. Add salt and pepper to taste. Done.

If you want to keep the dish raw, just mix the sauce with the zucchini and its ready. If you want it to be warm, you can fry the zucchini pasta in some coconut oil and a little bit of salt and pepper. Don’t fry the zucchini pasta too long, because you want to keep some crisp to it. Add the avocado pesto to the pan and mix it all together. Serve it in bowls and top with some roasted pine nuts. Enjoy!

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Let me know what you think about this recipe!

Much love,

Lisa Belinda