Carrot & Zucchini Pasta

Carrot & Zucchini Pasta with Creamy Avocado sauce

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If you think about it, it really is a veggie explosion. Zucchini, carrots, avocado, cucumber and garlic. With a splash of lemon juice for good measure. It’s probably the healthiest thing you’ll eat all week. In fact, you may not even realize the whole thing is raw.

To make zoodles, we suggest getting the spiraler we have. We also sell zoodles at the farm stand if you are looking to give them a try before buying! For the carrots, you can either spiral them or make ribbons using a peeler.

For the avocado cucumber sauce, it’s a simple as tossing everything in a food processor and processing until smooth and creamy. That includes the avocado, cucumber, lemon, garlic, salt and pepper.

To add a little more to the meal, cook up some chicken and toss it in for extra protein, sprinkle with ricotta and cilantro on top to finish it off!

Ingredients

  • 2-3 zucchini

  • 2-3 carrots

  • oregano, cilantro or micro-greens to garnish

Avocado Cucumber Sauce

  • 1 avocado, peeled and pitted

  • 1 cucumber, peeled and sliced

  • 1 lemon, juiced

  • 2-3 garlic cloves

  • salt and pepper, to taste

Instructions

  • Spiralize the zucchini and carrots. Then place them in a large bowl and set aside.

  • Add the remaining ingredients (except the herbs) to a food processor. Process until smooth and creamy.

  • Pour the avocado cucumber sauce onto the carrot and zucchini pasta and toss to combine.

  • When serving, garnish with an extra sprinkle of black pepper and a handful of herbs/micro-greens.

RecipesApril Vilesvegan, zoodles, carrots