I serve spiralized zucchini smothered in a creamy avocado pesto that looks indulgent but keeps dinner low carb, gluten free, and utterly irresistible.

Jump to Recipe

I am obsessed with this creamy avocado zucchini pasta because it tastes like summer in a bowl and refuses to be boring. The avocado makes the sauce unbelievably silky, while spiralized zucchini gives every bite a satisfying twirl.

Bright lemon notes cut through the richness, and a hit of garlic keeps things honest. I love that it feels indulgent without the heavy aftermath.

And it looks stupidly pretty on the plate, all green and glossy, begging for one more forkful. Simple, fresh, and strangely addictive.

I find myself making it on repeat, no guilt attached. Worth every single spoonful, honestly.

Ingredients

Print Recipe (No Advertisments)

Spiralized zucchini: crunchy, veggie ‘noodles’ that keep things light and fresh.
Ripe avocado: creamy binder that makes the sauce rich without being heavy.
Fresh basil: bright, herby lift that smells like summer.
Basically garden in a bite.
Garlic cloves: punchy kick that wakes up the whole dish.
It’s essential.
Lemon juice: zippy tang that cuts richness and keeps flavors lively.
Olive oil: silky mouthfeel and smoothness, plus a little fruity depth.
Parmesan cheese: salty, savory boost that adds umami and a hint of nuttiness.
Pine nuts or walnuts: toasty crunch and little buttery hits of texture.
Cold water: thins the sauce so it coats noodles nicely, no clumps.
Sea salt: brings everything into focus, don’t skip tweaking to taste.
Black pepper: warm, subtle heat that rounds out garlic and lemon.
Red pepper flakes: optional heat punch if you want a little kick.
Cherry tomatoes: juicy pops of sweetness and color, kind of addictive.
Extra basil leaves: pretty garnish that doubles as another fresh bite.

Ingredient Quantities

3 medium zucchini, spiralized (about 600 g)

1 large ripe avocado, peeled and pitted (about 150 g)

1 cup fresh basil leaves, packed

1 to 2 garlic cloves, smashed

2 tablespoons fresh lemon juice (about 1 lemon)

2 tablespoons extra virgin olive oil

2 tablespoons grated Parmesan cheese, packed (optional)

2 tablespoons pine nuts or walnuts, toasted (optional)

2 to 4 tablespoons cold water, to thin sauce as needed

1/2 teaspoon sea salt, plus more to taste

1/4 teaspoon freshly ground black pepper

Pinch of red pepper flakes (optional)

1 cup cherry tomatoes, halved (optional, for serving)

Extra basil leaves for garnish (optional)

How to Make this

Print Recipe (No Advertisments)

1. Spiralize the zucchini into noodles and place in a colander; sprinkle with 1/4 teaspoon sea salt and let sit 10 minutes to draw out excess water, then gently squeeze or pat dry with paper towels.

2. While zucchini drains, toast 2 tablespoons pine nuts or walnuts in a dry skillet over medium heat until fragrant and lightly browned, about 3 to 4 minutes, stirring so they dont burn; set aside to cool.

3. In a food processor or high speed blender combine 1 large ripe avocado, 1 cup packed fresh basil leaves, 1 to 2 smashed garlic cloves, 2 tablespoons fresh lemon juice, 2 tablespoons extra virgin olive oil, 1/2 teaspoon sea salt, 1/4 teaspoon freshly ground black pepper, and a pinch of red pepper flakes if using.

4. Pulse or blend until smooth and creamy, scraping down the sides as needed; add 2 tablespoons grated Parmesan cheese if you want it cheesy, then add 2 to 4 tablespoons cold water a tablespoon at a time to reach a silky, tossable consistency.

5. Taste the sauce and adjust seasoning with more salt, pepper or lemon juice if needed; set sauce aside.

6. If you like warm noodles, briefly sauté the zucchini noodles in a large skillet with a drizzle of olive oil over medium heat for 1 to 2 minutes just to warm them but keep them crisp; or skip this step to serve fully raw.

7. Transfer the zucchini noodles to a large bowl and toss with the creamy avocado pesto until evenly coated; add more water or a splash of olive oil if the sauce seems too thick.

8. Fold in halved cherry tomatoes and about half the toasted nuts, reserving some for garnish.

9. Plate the zucchini pasta, sprinkle with the remaining toasted nuts, extra basil leaves and more grated Parmesan if desired, and add another pinch of red pepper flakes for heat.

10. Serve immediately, because avocado sauce browns with time; store leftovers in an airtight container with plastic pressed onto the surface to slow browning and eat within 1 day.

Equipment Needed

1. Spiralizer (or a julienne peeler if you dont have one)
2. Colander or mesh strainer
3. Large skillet (for toasting nuts and optional quick sauté)
4. Food processor or high speed blender
5. Large mixing bowl and salad tongs or two forks for tossing
6. Chef’s knife and cutting board (for halving tomatoes, cutting basil)
7. Small bowl or plate and paper towels (to drain and pat zucchini dry)
8. Measuring spoons and a tablespoon for adding water/oil gradually
9. Microplane or fine grater for Parmesan and a spoon for tasting

FAQ

Q: Can I make the sauce ahead of time?

A: Yes, you can. Store the avocado basil sauce in an airtight container and press a piece of plastic wrap directly on the surface to slow browning. Keep it in the fridge up to 24 hours. If it darkens a bit, stir in a little lemon juice or extra cold water to freshen the color and texture.

Q: My avocado is not ripe, what do I do?

A: If the avocado's hard, it wont blend into a creamy sauce. Ripen it faster by putting it in a paper bag with a banana or apple for a day. No time? Use a jarred or mashed avocado substitute or a small scoop of plain Greek yogurt for creaminess but the flavor will be different.

Q: Can I use regular pasta instead of zucchini noodles?

A: Absolutely. Cook 8 ounces of your favorite pasta according to package directions, reserve a little pasta water, then toss with the avocado sauce. Use reserved pasta water a tablespoon at a time to loosen the sauce so it clings to the pasta.

Q: How do I stop the zucchini noodles from getting soggy?

A: Salt the spiralized zucchini lightly and let it sit in a colander for 10 minutes, then press or pat dry with paper towels to remove excess water. Serve right away after mixing with the sauce. Briefly sautéing the zoodles in a hot skillet for 1 minute also helps reduce water but theyll be a little softer.

Q: Is the Parmesan and nuts really necessary?

A: No, they are optional but they add a nice savory and crunchy element. Parmesan adds depth and nuts give texture. If you skip them, you can add a pinch more salt and a sprinkle of toasted breadcrumbs for crunch.

Q: My sauce is too thick or too thin, how do I fix it?

A: Too thick, add cold water a tablespoon at a time until you get the consistency you want. Too thin, add a little more avocado or a couple more basil leaves, or scoop in a spoonful of grated Parmesan to thicken it up. Taste and adjust salt and lemon at the end.

Creamy Avocado Zucchini Pasta Recipe Substitutions and Variations

Zucchini (spiralized) — swap with spaghetti squash, whole wheat or chickpea pasta, or peeled cucumber ribbons
Avocado — use silken tofu, plain Greek yogurt, or mashed white beans for a creamy base
Basil — fresh baby spinach, arugula, or flat-leaf parsley work fine if you don’t have basil
Pine nuts or walnuts — try toasted almonds, pumpkin seeds, or sunflower seeds instead

Pro Tips

1. Dry the zoodles really well before tossing with the sauce, or the dish gets watery fast. Let them sit in a colander for 10 minutes, then press with paper towels or a clean kitchen towel. If you skip that step, toss at the last minute and serve immediately.

2. Use a very ripe avocado and chill the sauce for 5 minutes after blending so it firms up a bit. If your avocado is underripe the pesto will be bland and stringy, and if it’s too cold right out of the blender it can look a little greasy, so a short rest helps texture.

3. Toast the nuts low and slow and watch them the whole time, they go from perfect to burnt in seconds. Roughly chop half for mixing in and keep a few whole or coarsely chopped for garnish so you get crunch in every bite.

4. If you want the noodles slightly warm, heat them only for 30 to 60 seconds in a hot pan with just a drizzle of oil, toss immediately with the sauce, and eat right away. Overcooking makes them soggy, and the avocado sauce browns fast, so timing is everything.

Creamy Avocado Zucchini Pasta Recipe

Recipe by Toni Baldesera

0.0 from 0 votes

I serve spiralized zucchini smothered in a creamy avocado pesto that looks indulgent but keeps dinner low carb, gluten free, and utterly irresistible.

Servings

servings

Calories

191

kcal

Equipment: 1. Spiralizer (or a julienne peeler if you dont have one)
2. Colander or mesh strainer
3. Large skillet (for toasting nuts and optional quick sauté)
4. Food processor or high speed blender
5. Large mixing bowl and salad tongs or two forks for tossing
6. Chef’s knife and cutting board (for halving tomatoes, cutting basil)
7. Small bowl or plate and paper towels (to drain and pat zucchini dry)
8. Measuring spoons and a tablespoon for adding water/oil gradually
9. Microplane or fine grater for Parmesan and a spoon for tasting

Ingredients

3 medium zucchini, spiralized (about 600 g)
1 large ripe avocado, peeled and pitted (about 150 g)
1 cup fresh basil leaves, packed
1 to 2 garlic cloves, smashed
2 tablespoons fresh lemon juice (about 1 lemon)
2 tablespoons extra virgin olive oil
2 tablespoons grated Parmesan cheese, packed (optional)
2 tablespoons pine nuts or walnuts, toasted (optional)
2 to 4 tablespoons cold water, to thin sauce as needed
1/2 teaspoon sea salt, plus more to taste
1/4 teaspoon freshly ground black pepper
Pinch of red pepper flakes (optional)
1 cup cherry tomatoes, halved (optional, for serving)
Extra basil leaves for garnish (optional)

Directions

Spiralize the zucchini into noodles and place in a colander; sprinkle with 1/4 teaspoon sea salt and let sit 10 minutes to draw out excess water, then gently squeeze or pat dry with paper towels.
While zucchini drains, toast 2 tablespoons pine nuts or walnuts in a dry skillet over medium heat until fragrant and lightly browned, about 3 to 4 minutes, stirring so they dont burn; set aside to cool.
In a food processor or high speed blender combine 1 large ripe avocado, 1 cup packed fresh basil leaves, 1 to 2 smashed garlic cloves, 2 tablespoons fresh lemon juice, 2 tablespoons extra virgin olive oil, 1/2 teaspoon sea salt, 1/4 teaspoon freshly ground black pepper, and a pinch of red pepper flakes if using.
Pulse or blend until smooth and creamy, scraping down the sides as needed; add 2 tablespoons grated Parmesan cheese if you want it cheesy, then add 2 to 4 tablespoons cold water a tablespoon at a time to reach a silky, tossable consistency.
Taste the sauce and adjust seasoning with more salt, pepper or lemon juice if needed; set sauce aside.
If you like warm noodles, briefly sauté the zucchini noodles in a large skillet with a drizzle of olive oil over medium heat for 1 to 2 minutes just to warm them but keep them crisp; or skip this step to serve fully raw.
Transfer the zucchini noodles to a large bowl and toss with the creamy avocado pesto until evenly coated; add more water or a splash of olive oil if the sauce seems too thick.
Fold in halved cherry tomatoes and about half the toasted nuts, reserving some for garnish.
Plate the zucchini pasta, sprinkle with the remaining toasted nuts, extra basil leaves and more grated Parmesan if desired, and add another pinch of red pepper flakes for heat.
Serve immediately, because avocado sauce browns with time; store leftovers in an airtight container with plastic pressed onto the surface to slow browning and eat within 1 day.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.