Zoodles with Avocado Cream Sauce
Zucchini noodles and avocado sauce pair together nicely for a light, easy, and tasty dinner.
Servings: 4 servings
- 2 medium zucchini
- 1 medium/large avocado
- 1/2 cup packed fresh basil leaves
- 2 cloves garlic chopped
- 1 lime
- 1/4 cup chopped raw cashews
- 1 tbsp. coconut oil
- salt & pepper to taste
- dash of red chili pepper flakes
Roasted Grape tomatoes-optional
- 5-6 grape tomatoes
- olive oil for drizzling
- balsamic vinegar for drizzling
- 1 clove garlic chopped
- salt & pepper
Rinse the zucchini and cut end off both sides. Put through spiralizer or thinly slice with knife.
Put zucchini noodles in colander and generously salt them. Allow to sit 15-20 minutes.
Meanwhile rinse avocado and remove pit. Place avocado, basil leaves, garlic, lime juice, cashews, coconut oil, salt and pepper in food processor(or blender) and blend until you have a creamy consistency.
Rinse zucchini noodles and place in saute pan with 1 tbsp. olive oil. Cook about 3-4 minutes.
Place on plate and top with cream sauce and optional roasted grape tomatoes.
If roasting tomatoes preheat oven to 400 degrees before starting. Then coat tomatoes and garlic with olive oil, drizzle of balsamic vinegar and salt & pepper to taste. Roast about 15-20 minutes.
I usually roast extra grape tomatoes since they are delicious on so many things.