RECIPE: Creamy Zucchini “Pasta”

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(Gluten-free, Dairy-free, Paleo, Vegan, Raw)

This recipe has been a crowd pleaser on 2 occasions recently and is a great way to have a noodle/pasta experience without any grains.  It's great for ALL of us to pull back on flour products, particularly gluten, but to go lighter on the amount of grains most of us eat is a fantastic step too.  Zucchini is a perfect veggie for this because, on it's own, it's not all that flavorful and it really absorbs anything you put with it.  This recipe requires a few steps, but it's super fun and gets you really involved with your food.

This super fantastic spiralizer is my new favorite kitchen gadget.  This is also amazing fun for kids!  You can make thinner spaghetti-like noodles, thicker fettuccine-like noodles or slides with this gadget.  You can also use a variety of veggies!  Get yours here.  And a great video here.

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Yields 4 side-dish servings (very easily doubled)

Note: Read steps first.  For best results, best to do steps 1-3 a few hours before you make the dish.  

Ingredients:

2 large zucchini (I prefer green because I like the color added)

1 avocado

1 bunch basil, approximately 15-20 leaves

3 cloves garlic

1 tablespoon freshly squeezed lemon juice

1 teaspoon salt to release moisture

red pepper flakes, optional

salt and freshly ground pepper to taste

 

Step-by-step

  1. Cut ends off of zucchini
  2. Make noodles with your spiralizer.  If you do hot have a spiralizer, you can use a peeler to create noodles too; it just takes longer and isn't as uniform.
  3. Put noodles in a colander or 2, depending on how many noodles you made, and sprinkle with fine sea salt throughout.  Place your colander over a plate and discard pool of water every so often.  You'll be amazed how much comes out!  Since zucchini holds a lot of water, we want to dehydrate it a bit so your dish holds more flavor and isn't as watery.  I've done it both without draining it and with and it was much better drained, but it's not a necessity.
  4. Once properly dehydrated, add pitted avodao, lemon juice, garlic cloves, basil leaves and red pepper flakes (optional) to high speed blender or food processor.  Blend away until creamy.  You'll probably have to scrape down the sides a bit.
  5. Combine creamy mixture with noodles and season with salt and pepper to taste.  The noodles will have absorbed the salt a bit, so make sure to taste as you go.  Add garlic flakes or onion flakes as well if you like!

2 Responses to “RECIPE: Creamy Zucchini “Pasta””

  1. Tamra

    Just made this and its delicious! So fresh and summery! Next time I’ll use 2 garlic cloves. With 3 it was a little too garlicky for my taste. Thanks for the great recipe, it’s a keeper!

    Reply
    • Deena

      FUN! Yeah- depends on the size of cloves too. Did you get a spiralizer? Did the boys like it?

      Reply

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