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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!
Course Main Course
Cuisine Vegan
Prep Time 30 minutes
Total Time 30 minutes
Servings 1
Calories 355kcal
Author Elephantastic Vegan

Ingredients

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: 355kcal | Carbohydrates: 23g | Protein: 6g | Fat: 30g | Saturated Fat: 4g | Sodium: 1192mg | Potassium: 1486mg | Fiber: 15g | Sugar: 6g | Vitamin A: 13.7% | Vitamin C: 68.1% | Calcium: 5.6% | Iron: 10.2%