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You are here: Home / Recipes / Main Dishes / Raw & Vegan Zucchini Pasta with Avocado Sauce

Raw & Vegan Zucchini Pasta with Avocado Sauce

Published: Aug 8, 2015 Updated: Jun 4, 2019 · This post may contain affiliate links ·

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Raw & Vegan Zucchini Pasta with Avocado Sauce

This raw & vegan Zucchini Pasta with Avocado Sauce and topped with Cashew Parmesan is the perfect healthy dish! It’s also gluten-free!

Zucchini Pasta with Avocado Sauce

I still remember the first time I tried Zucchini Pasta (or Zoodles) like it was yesterday – I’ve gotten a spiralizer from my parents and was so happy that I could finally enter the magic world of gluten-free, super healthy vegetable pasta. I was amazed at how much zucchini noodles tasted like real pasta!

Zucchini Pasta with Avocado Sauce

In my other zoodles recipe on the blog I’ve heated the noodles quickly in the pan, this time it’s a raw recipe! I like this one even more because the other one cooked down really fast and you needed a lot of zucchini for one person. Also this new recipe has a creamy Avocado Sauce which is truly amazing and goes together so well with the Zucchini Pasta. Don’t miss out on topping it with Cashew Parmesan! It’s delicious!

Zucchini Pasta with Avocado Sauce

Zucchini Pasta with Avocado Sauce

More delicious vegan pasta recipes you will love!

  • Vegan & gluten-free Mushroom Bolognese
  • Quick Date Night Pasta with asparagus
  • Easy Tomato Olive Pasta
  • Avocado Basil Cream Pasta
  • Mediterranean Pasta with Almond Feta

I hope you enjoy this recipe as much as I do! Let me know if you give it a try!

If you don’t want to miss out on any new recipes, subscribe to my newsletter, follow me on Instagram and Facebook!

Cheers, Bianca

Raw & Vegan Zucchini Pasta with Avocado Sauce

Elephantastic Vegan
This raw & vegan Zucchini Pasta with Avocado Sauce and topped with Cashew Parmesan is the perfect healthy dish! It's also gluten-free!
5 from 2 votes
Print Recipe Pin Recipe
Prep Time 30 mins
Total Time 30 mins
Course Main Course
Cuisine Vegan
Servings 1
Calories 355 kcal

Ingredients
  

  • 1 large zucchini
  • 1 avocado
  • 1/2 teaspoon salt
  • 1/2 teaspoon lemon juice
  • ground pepper
  • Homemade Cashew Parmesan

Instructions
 

  • Wash and spiralize your zucchini using a Spiralizer (or a Julienne Peeler).
  • Put the spiralized zucchini in a large bowl, sprinkle half of the salt over the zucchini and give it a good mix. Set aside for about 20 minutes.
  • Meanwhile peel the avocado, remove the seed and put it in a blender or food processor - mix it with the rest of the salt, the lemon juice and ground pepper until it's a smooth Avocado Cream. Taste it and add more salt or lemon juice to taste.
  • After 20 minutes the zucchini should have lost quite a bit of its water - drain it and put it back in the bowl.
  • Add the Avocado Cream and give it a good mix.
  • Put the Zucchini Pasta on a plate and enjoy. Don't forget to top it with the Cashew Parmesan!

Notes

If you want to make this recipe for more servings, I'd recommend using 1 large zucchini per person.

Nutrition

Calories: 355kcalCarbohydrates: 23gProtein: 6gFat: 30gSaturated Fat: 4gSodium: 1192mgPotassium: 1486mgFiber: 15gSugar: 6gVitamin A: 685IUVitamin C: 56.2mgCalcium: 56mgIron: 1.8mg
Tried this recipe?Mention @elephantasticvegan or tag #elephantasticvegan!
Zucchini Pasta with Avocado Sauce | ElephantasticVegan.com
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About the author

biancaHi, I’m Bianca! When I went vegan in 2012, I fell in love with food all over again.

You can find me on Facebook, Twitter, Instagram, Pinterest, and YouTube.

Check out my first cookbook: The Veginner’s Cookbook!

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Reader Interactions

Comments

  1. Rebecca @ Strength and Sunshine

    August 8, 2015 at 2:40 pm

    I love how this is so easy to make! Perfect for those lazy summer days when you still want something “fancy” and “fun” to eat ;)

    Reply
    • Bianca

      August 9, 2015 at 1:11 pm

      Yeay, I totally agree! Zoodles are lifesavers in the summer <3

      Reply
  2. Natalie | Feasting on Fruit

    August 8, 2015 at 8:01 pm

    I just had zoodles yesterday, but before that it had been a while…they’re so fun and tasty :) The salting trick is brilliant, I will definitely have to try that!

    Reply
    • Bianca

      August 9, 2015 at 1:12 pm

      How cool is that! I like them raw much more than cooked and not having to use the stovetop in the summer is a plus as well.

      Reply
  3. Ceara @ Ceara's Kitchen

    August 9, 2015 at 7:25 am

    YUM!! This looks so awesome!!! <3 Love zoodles and I’ve been putting vegan parm on everything lately :) This looks like such a comforting meal!

    Reply
    • Bianca

      August 9, 2015 at 1:13 pm

      Thank you so much Ceara! I’m glad I’m not the only one with my vegan parmesan addiction :D hahaha

      Reply
  4. [email protected]

    August 10, 2015 at 10:26 am

    I even love the word – “zoodles” <3

    Reply
    • Bianca

      August 10, 2015 at 9:38 pm

      haha :D It’s so silly, but it describes the pasta perfectly.

      Reply
  5. Anu-My Ginger Garlic Kitchen

    August 10, 2015 at 1:41 pm

    Zucchini+avocado = YUM! So loved this easy peasy summer pasta! Lovely share, Bianca!

    PS: Loved your new logo and profile picture! :)

    Reply
    • Bianca

      August 10, 2015 at 9:37 pm

      Awww you noticed!! Thank you so much, Anu, I really appreciate it! You’re the best :)

      Reply
  6. Jasmin

    August 11, 2015 at 12:02 pm

    This simple zoodles recipe is perfect for all of us in a non-ending heath wave hovering over Europe – and I think I have an avocado (and bunch of zucchinis) in my kitchen :)

    Reply
    • Bianca

      August 12, 2015 at 9:53 pm

      I totally agree Jasmin! I’ve been living off popsicles lately. I (and my plants) really enjoy this sunny summer but I wouldn’t mind a few degrees less.

      Reply
  7. Stephanie Wimberley

    August 1, 2018 at 5:50 am

    I think I used to much cashew parmason on the top… Mine is supper creamy too much. Very rich, Where did I go wrong?

    Reply
    • Bianca

      August 1, 2018 at 7:02 pm

      maybe your zucchini was smaller or your avocado was bigger than mine! :)
      Also.. is there ever too much cashew parmesan? :D

      Reply
  8. tony

    March 11, 2020 at 1:19 am

    It was a great weeknight lite dinner.

    Reply

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Portrait of Bianca HaunHi! I’m Bianca. On my blog, you’ll find easy & delicious vegan recipes. I love homemade bread, pancakes, avocado, and anything in between!

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