1. Instant Pot Mushroom Masala
  2. Aquafaba Granola (Oil-Free!)
  3. BBQ Bean Bowls
  4. Vegan Paleo Grain free Chocolate Chip Cookies with Coconut flour
  5. Easy Probiotic-Cultured Vegan Cheese
  6. Vegan Recipes and Snack Ideas for Camp and Travel
  7. Vegan Spanish Rice Bowl with Taco Spice Roasted Cauliflower
  8. Cheesy Chili Baked Potato Fries (Oil-Free!)
  9. Pulled BBQ Jackfruit Sandwiches
  10. Baked Blueberry Cheesecake {Vegan Comfort Classics} + Giveaway!
  11. Baked Blueberry Cheesecake {Vegan Comfort Classics} + Giveaway!
  12. Lentil Bolognese with Spaghetti
  13. Vegan Mother’s Day Brunch Recipes!
  14. The Perfect Bowl of Oats
  15. Vegan Cinnamon Swirl Cake
  16. Cinnamon Raisin Peanut Butter
  17. Ask Angela: Shelf-stable work lunch ideas, swapping chickpea miso, Scottsdale restaurant tips, and more!
  18. Instant Pot Cauliflower Soup – Smoky Vegan Cauliflower Soup
  19. Curry-Roasted Fennel Salad with Rosemary Tahini Dressing
  20. Things I’m Loving Lately: May 2, 2018
  21. Tempeh Tandoori Tikka Bowl with Cilantro Mint Chutney
  22. Mango Coconut Yogurt (Coconut Cult Dupe!)
  23. Lentil Brownies – Fudgy Nut Butter & Lentil Brownies
  24. Cultured Vegan Sour Cream
  25. Ask Angela: High-protein vegan entrées, turning muffins into doughnuts, how I soak seeds/nuts, and more!
  26. 3 Ways to Enjoy Raspberry Acai Chocolate Bars
  27. 3 Ways to Enjoy Raspberry Acai Chocolate Bars
  28. Glow Getter: Fresh Restaurants and Juice Bars Founder Ruth Tal
  29. Vegan Japanese Curry in Instant Pot (Saucepan Option)
  30. Super Cleansing Slaw with Rosemary Dressing
  31. Banana Yogurt Goose Pops
  32. Barbecue Lentil Farro Cauliflower Bake – BBQ Casserole
  33. Vegan White Hot Chocolate
  34. Ask Angela: The spiralizer I use, make-ahead Superfood Porridge, Chocolate “Nutella” swaps, and more!
  35. 25 Easy Lentil Recipes
  36. Fudgy Vegan Brownie Cookies
  37. Vegan Yack Attack On the Go!: Portobello Fajita Salad
  38. Vegan Yack Attack On the Go!: Portobello Fajita Salad
  39. Crazy Mug Lady: A round-up of my fave mugs!
  40. Lentil Fritters in Eggplant, Sweet Potato Coconut Stew – Bengali Chapor Ghonto
  41. 5-Minute Raw Banana Splits
  42. Deconstructed Vegan Summer Rolls
  43. Ask Angela: Favourite uses for hemp hearts, make-ahead lentil loaf tips, my go-to wrap, and more!
  44. 5-Minute Veggie Coconut Wraps
  45. Instant Pot Saag Aloo with Sweet Potatoes
  46. Vegan Biscuits and Gravy
  47. Vegan Biscuits and Gravy
  48. Curried Cauliflower, Grape, & Lentil Salad
  49. Tofu Achari Paneer – Tofu & Veggies in Achari Sauce
  50. Vegan 7-Layer Bars
  51. Ask Angela: Our go-to vegan sunscreen, freezing vegan taco “meat,” a reader poll, and more!
  52. Vegan Chocolate Chip Muffins with Coconut
  53. Air Fryer BBQ Lentil Meatballs – #VYAPantrychallenge
  54. Air Fryer BBQ Lentil Meatballs – #VYAPantrychallenge
  55. Lentil Mushroom Stew Over Mashed Potatoes
  56. Vegan Rose Sauce Farfalle Pasta with Roasted Veggies
  57. Roasted Plantain & Black Bean Vegan Bowl
  58. 15 Vegan Easter Brunch and Dessert Recipes
  59. Vegan No-Bake Coconut Yogurt Cheesecake
  60. Things I’m Loving Lately: March 29, 2018
  61. April Fools Pranks Your Kids Will Love
  62. Cake Sushi
  63. Ginger Coriander Sprouted Lentils Avocado Toast
  64. Refreshing Strawberry Turmeric Salad
  65. Refreshing Strawberry Turmeric Salad
  66. Creamy Vegetable Risotto (30 Minutes!)
  67. 6 Month Anniv, Table of Contents and Tips – Vegan Richa’s Everyday Kitchen Cookbook!
  68. 25 Healthy Vegan Gluten Free Dinner Recipes
  69. Easy 1-Pot Black Beans from Scratch
  70. Vegan Spinach Pinwheels with Cream Cheese
  71. Carrot Garden Cupcakes
  72. Ask Angela: A protein-packed lunch idea, tomato-free Cozy Stew, family meal times, and more
  73. 1-Bowl Vegan Gluten-Free Vanilla Cake
  74. Veggie Chickpea Potato Soup in Instant Pot
  75. Nutty Crusted Butternut Squash Bowl with 10-Spice Roasted Chickpeas
  76. Lentil Sloppy Joes
  77. Smoky BBQ Black Bean Burger
  78. Eggplant & Tofu in Soy Lime Sauce – Baked Eggplant stir fry
  79. Ask Angela: A new spin on my Raw Chocolate Brownies, my DIY food styling tricks, and more
  80. Cauliflower Fried Rice – 1 Pot
  81. Easy Vegan Gluten-Free Pizza Crust
  82. 20 Lucky St Patricks Day Food Ideas
  83. Things I’m Loving Lately: March 12, 2018
  84. Leprechaun Apple Hats
  85. Baked Quinoa Black Bean Falafel
  86. Mint Chocolate Chip Pancakes
  87. Shamrock Pizza
  88. Vegan Keema Naan with Keema Lentils
  89. Ask Angela: Tips for drinking more water, my go-to cookware, and more
  90. 30 Truffle Recipes (Vegan, Gluten Free)
  91. Glow Getter: Author, Speaker, and Nutritionist Meghan Telpner
  92. Instant Pot Tomato Soup with Cornmeal Crusted Tofu Croutons
  93. Salted Caramel French Toast Casserole
  94. Salted Caramel French Toast Casserole
  95. Roasted Eggplant Potatoes Chickpeas with Moroccan Merguez seasoning
  96. Rainbow Pancake Tacos
  97. How to Make a Leprechaun Trap
  98. Ask Angela: Savoury toddler snack ideas, nut-free flourless muffins, and more
  99. Shamrock Shake
  100. Thandai Phirni – Spiced Rice Flour Pudding
  101. Matcha Pancakes
  102. Flourless Bite-Sized Breakfast Muffins
  103. Mexican Pinto Beans (Vegan, Gluten Free)
  104. 15 High Protein Vegan Meals
  105. Mango BBQ Soy Curls or Jackfruit Tacos
  106. Triple Almond Energy Balls (vegan, grain-free, naturally sweetened)
  107. Double Chocolate Granola Bars (Vegan)
  108. Ask Angela: My morning coffee recipes, Instant Pot reader poll, and more!
  109. Chocolate Protein Ice Cream {VIDEO} – #VYApantrychallenge
  110. PB&J Buckwheat Granola – #VYAPantryChallenge
  111. 16 Fun Vegan Appetizers!
  112. Rocky Road Popcorn Clusters
  113. White Bean Beer Fondue
  114. Refined Sugar-Free Raspberry Hot Cocoa
  115. Avocado Mousse Parfaits with Strawberries & Coconut Whipped Cream
  116. Update + Coconut and Berries in 2016
  117. Courgetti Salad with Cherry Tomatoes, Grilled Corn & Herby Dressing
  118. A Vegan Dinner Party with La Belle Assiette
  119. Plant-Powered Families: Review & Double Chocolate Orange Banana Muffins
  120. Red Lentil, Spinach & Potato Curry with Baobab [& a Giveaway!]
  121. Vegan Hazelnut-Coffee Mousse (& Banana Crunch Parfaits)
  122. Sun-Dried Tomato Pesto & Asparagus Quinoa Salad
  123. Review: Healthy Nibbles Box
  124. Lemon, Ginger & Green Tea Smoothie + Optimum 9200 Blender Giveaway
  125. Mini Vegan Pizza Potato Skins
  126. Tempeh Pizza Three Ways
  127. The HappyCow Cookbook Review + Counter Culture’s Pasta with Pumpkin Curry Recipe
  128. Black Rosé Punch
  129. Susan’s Panzanella with Grilled Eggplant, Polenta & Vegan Parmesan
  130. Fitness Friday: Banana Almond Butter Recovery Smoothie + 5 Fav Boot Camps for Summer
  131. Vegan 4th of July!
  132. BBQ Pulled Jackfruit
  133. Creamy Dreamy Avocado Zucchini Pasta
  134. Sake & Plum Wine Sangria
Monday, May 21, 2018
  1. Instant Pot Mushroom Masala
  2. Aquafaba Granola (Oil-Free!)
  3. BBQ Bean Bowls
  4. Vegan Paleo Grain free Chocolate Chip Cookies with Coconut flour
  5. Easy Probiotic-Cultured Vegan Cheese
  6. Vegan Recipes and Snack Ideas for Camp and Travel
  7. Vegan Spanish Rice Bowl with Taco Spice Roasted Cauliflower
  8. Cheesy Chili Baked Potato Fries (Oil-Free!)
  9. Pulled BBQ Jackfruit Sandwiches
  10. Baked Blueberry Cheesecake {Vegan Comfort Classics} + Giveaway!
  11. Baked Blueberry Cheesecake {Vegan Comfort Classics} + Giveaway!
  12. Lentil Bolognese with Spaghetti
  13. Vegan Mother’s Day Brunch Recipes!
  14. The Perfect Bowl of Oats
  15. Vegan Cinnamon Swirl Cake
  16. Cinnamon Raisin Peanut Butter
  17. Ask Angela: Shelf-stable work lunch ideas, swapping chickpea miso, Scottsdale restaurant tips, and more!
  18. Instant Pot Cauliflower Soup – Smoky Vegan Cauliflower Soup
  19. Curry-Roasted Fennel Salad with Rosemary Tahini Dressing
  20. Things I’m Loving Lately: May 2, 2018
  21. Tempeh Tandoori Tikka Bowl with Cilantro Mint Chutney
  22. Mango Coconut Yogurt (Coconut Cult Dupe!)
  23. Lentil Brownies – Fudgy Nut Butter & Lentil Brownies
  24. Cultured Vegan Sour Cream
  25. Ask Angela: High-protein vegan entrées, turning muffins into doughnuts, how I soak seeds/nuts, and more!
  26. 3 Ways to Enjoy Raspberry Acai Chocolate Bars
  27. 3 Ways to Enjoy Raspberry Acai Chocolate Bars
  28. Glow Getter: Fresh Restaurants and Juice Bars Founder Ruth Tal
  29. Vegan Japanese Curry in Instant Pot (Saucepan Option)
  30. Super Cleansing Slaw with Rosemary Dressing
  31. Banana Yogurt Goose Pops
  32. Barbecue Lentil Farro Cauliflower Bake – BBQ Casserole
  33. Vegan White Hot Chocolate
  34. Ask Angela: The spiralizer I use, make-ahead Superfood Porridge, Chocolate “Nutella” swaps, and more!
  35. 25 Easy Lentil Recipes
  36. Fudgy Vegan Brownie Cookies
  37. Vegan Yack Attack On the Go!: Portobello Fajita Salad
  38. Vegan Yack Attack On the Go!: Portobello Fajita Salad
  39. Crazy Mug Lady: A round-up of my fave mugs!
  40. Lentil Fritters in Eggplant, Sweet Potato Coconut Stew – Bengali Chapor Ghonto
  41. 5-Minute Raw Banana Splits
  42. Deconstructed Vegan Summer Rolls
  43. Ask Angela: Favourite uses for hemp hearts, make-ahead lentil loaf tips, my go-to wrap, and more!
  44. 5-Minute Veggie Coconut Wraps
  45. Instant Pot Saag Aloo with Sweet Potatoes
  46. Vegan Biscuits and Gravy
  47. Vegan Biscuits and Gravy
  48. Curried Cauliflower, Grape, & Lentil Salad
  49. Tofu Achari Paneer – Tofu & Veggies in Achari Sauce
  50. Vegan 7-Layer Bars
  51. Ask Angela: Our go-to vegan sunscreen, freezing vegan taco “meat,” a reader poll, and more!
  52. Vegan Chocolate Chip Muffins with Coconut
  53. Air Fryer BBQ Lentil Meatballs – #VYAPantrychallenge
  54. Air Fryer BBQ Lentil Meatballs – #VYAPantrychallenge
  55. Lentil Mushroom Stew Over Mashed Potatoes
  56. Vegan Rose Sauce Farfalle Pasta with Roasted Veggies
  57. Roasted Plantain & Black Bean Vegan Bowl
  58. 15 Vegan Easter Brunch and Dessert Recipes
  59. Vegan No-Bake Coconut Yogurt Cheesecake
  60. Things I’m Loving Lately: March 29, 2018
  61. April Fools Pranks Your Kids Will Love
  62. Cake Sushi
  63. Ginger Coriander Sprouted Lentils Avocado Toast
  64. Refreshing Strawberry Turmeric Salad
  65. Refreshing Strawberry Turmeric Salad
  66. Creamy Vegetable Risotto (30 Minutes!)
  67. 6 Month Anniv, Table of Contents and Tips – Vegan Richa’s Everyday Kitchen Cookbook!
  68. 25 Healthy Vegan Gluten Free Dinner Recipes
  69. Easy 1-Pot Black Beans from Scratch
  70. Vegan Spinach Pinwheels with Cream Cheese
  71. Carrot Garden Cupcakes
  72. Ask Angela: A protein-packed lunch idea, tomato-free Cozy Stew, family meal times, and more
  73. 1-Bowl Vegan Gluten-Free Vanilla Cake
  74. Veggie Chickpea Potato Soup in Instant Pot
  75. Nutty Crusted Butternut Squash Bowl with 10-Spice Roasted Chickpeas
  76. Lentil Sloppy Joes
  77. Smoky BBQ Black Bean Burger
  78. Eggplant & Tofu in Soy Lime Sauce – Baked Eggplant stir fry
  79. Ask Angela: A new spin on my Raw Chocolate Brownies, my DIY food styling tricks, and more
  80. Cauliflower Fried Rice – 1 Pot
  81. Easy Vegan Gluten-Free Pizza Crust
  82. 20 Lucky St Patricks Day Food Ideas
  83. Things I’m Loving Lately: March 12, 2018
  84. Leprechaun Apple Hats
  85. Baked Quinoa Black Bean Falafel
  86. Mint Chocolate Chip Pancakes
  87. Shamrock Pizza
  88. Vegan Keema Naan with Keema Lentils
  89. Ask Angela: Tips for drinking more water, my go-to cookware, and more
  90. 30 Truffle Recipes (Vegan, Gluten Free)
  91. Glow Getter: Author, Speaker, and Nutritionist Meghan Telpner
  92. Instant Pot Tomato Soup with Cornmeal Crusted Tofu Croutons
  93. Salted Caramel French Toast Casserole
  94. Salted Caramel French Toast Casserole
  95. Roasted Eggplant Potatoes Chickpeas with Moroccan Merguez seasoning
  96. Rainbow Pancake Tacos
  97. How to Make a Leprechaun Trap
  98. Ask Angela: Savoury toddler snack ideas, nut-free flourless muffins, and more
  99. Shamrock Shake
  100. Thandai Phirni – Spiced Rice Flour Pudding
  101. Matcha Pancakes
  102. Flourless Bite-Sized Breakfast Muffins
  103. Mexican Pinto Beans (Vegan, Gluten Free)
  104. 15 High Protein Vegan Meals
  105. Mango BBQ Soy Curls or Jackfruit Tacos
  106. Triple Almond Energy Balls (vegan, grain-free, naturally sweetened)
  107. Double Chocolate Granola Bars (Vegan)
  108. Ask Angela: My morning coffee recipes, Instant Pot reader poll, and more!
  109. Chocolate Protein Ice Cream {VIDEO} – #VYApantrychallenge
  110. PB&J Buckwheat Granola – #VYAPantryChallenge
  111. 16 Fun Vegan Appetizers!
  112. Rocky Road Popcorn Clusters
  113. White Bean Beer Fondue
  114. Refined Sugar-Free Raspberry Hot Cocoa
  115. Avocado Mousse Parfaits with Strawberries & Coconut Whipped Cream
  116. Update + Coconut and Berries in 2016
  117. Courgetti Salad with Cherry Tomatoes, Grilled Corn & Herby Dressing
  118. A Vegan Dinner Party with La Belle Assiette
  119. Plant-Powered Families: Review & Double Chocolate Orange Banana Muffins
  120. Red Lentil, Spinach & Potato Curry with Baobab [& a Giveaway!]
  121. Vegan Hazelnut-Coffee Mousse (& Banana Crunch Parfaits)
  122. Sun-Dried Tomato Pesto & Asparagus Quinoa Salad
  123. Review: Healthy Nibbles Box
  124. Lemon, Ginger & Green Tea Smoothie + Optimum 9200 Blender Giveaway
  125. Mini Vegan Pizza Potato Skins
  126. Tempeh Pizza Three Ways
  127. The HappyCow Cookbook Review + Counter Culture’s Pasta with Pumpkin Curry Recipe
  128. Black Rosé Punch
  129. Susan’s Panzanella with Grilled Eggplant, Polenta & Vegan Parmesan
  130. Fitness Friday: Banana Almond Butter Recovery Smoothie + 5 Fav Boot Camps for Summer
  131. Vegan 4th of July!
  132. BBQ Pulled Jackfruit
  133. Creamy Dreamy Avocado Zucchini Pasta
  134. Sake & Plum Wine Sangria

Creamy Dreamy Avocado Zucchini Pasta

Creamy Dreamy Avocado Zucchini Pasta

Hello, summer! I know spring was just beginning the last time I posted, so you might have been wondering if I’d abandoned the blog. No need to fret, that is not the case, just have been very, very busy. Through it all though, MORE has been on my mind and you, my readers, have been, too. I’ve been trying out lots of new recipes, learning a bit more about my camera, and rediscovering the amazingness of fruits and veggies. All of which has culminated in this recipe, which you might want to eat every day this summer. It is light, refreshing and so healthy you could eat the whole thing and not feel guilty. You are going to love, love, love it!

Creamy Dreamy Avocado Zucchini Pasta

Before I get to the recipe though, here are some highlights of what I’ve been up to the past couple months:

1. I finished my seventh year of teaching. Woo hoo! See ya later kiddos, this teacher is on summer vaca!

2. Took my first photography class. I’m still quite a novice, but I can now use words like aperture and shutter speed and sort of sound like I know what I’m talking about (sort of). I even learned how to take cool motion shots like this:

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and how to get the blurry background look like this:

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3. Celebrated my 29th birthday. Pretty excited for the last year of my twenties, but not sure if I’m going to be able to complete all the things I said I would do before turning 30. If I do it will be a busy year of changing careers, buying a condo, running a half marathon in under two hours, and lots and lots of traveling. What this year actually has in store is TBD.

4. Kept a secret for perhaps the first time in my life (it’s not easy for us Geminis!) and threw what I must admit was an epic surprise 30th birthday party for my fabulous sister-in-law, Caroline. Complete with a DIY photobooth!

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5. Built homemade giant jenga with the help of my oh so crafty hubby. As you can see below, my friend Katie and I are ready to join a professional giant jenga league. We got mad skills.

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6. Bought a julienne peeler for only $10 on Amazon, which has totally changed my life (hence this recipe!). Okay, I still love my carbs and I’m not going raw food crazy or even gluten-free anytime soon, but I’m discovering that fruits and veggies, well, they deserve way more credit than I had been giving them. This summer, I’m hoping to share lots of recipes that prove it, beginning with this one!

Zucchini Noodles with Julienne Peeler

That about sums it up which means it’s time to make some Creamy Dreamy Avocado Zucchini Pasta, a product of my love affair with my julienne peeler. See, my sister-in-law has been trying to get me on board with gluten-free pasta for quite some time, but it always just seems meh to me. Subbing zucchini for pasta on the other hand is genius. It’s not pasta, it’s not even trying to taste like pasta. It’s just being its awesome veggie self and taking the shape and place of pasta. And OMG it is so good. I haven’t made pasta since my julienne peeler arrived in the mail! BTW, my husband gives zucchini pasta his omnivore-of-the-family seal of approval.

Zucchini Noodles with Julienne Peeler

This recipe is inspired by Running to the Kitchen and the first time I made it, I didn’t have a julienne peeler, so I created the zucchini noodles using the largest holes on my cheese grater. It took some finangling and the noodles I produced weren’t as uniform as with the julienne peeler, but in a pinch, you can make this work. Also, here’s a link to learn how to use some other kitchen gadgets you may have around to make your zucchini noodles. (But seriously, the julienne peeler is worth it.)

Zucchini Noodles with Julienne Peeler

If you are using a julienne peeler, I promise that you can make these lovely noodles in ten minutes or less. It’s pretty magical. And the rest of the recipe is just as easy. You blend the avocado, lemon juice, almond milk and basil to make the cream sauce and then top with pine nuts and sun-dried tomatoes. Boo ya! Best summer pasta dish EVER.

Creamy Dreamy Avocado Zucchini Pasta

Creamy Dreamy Avocado Zucchini Pasta

Creamy Dreamy Avocado Zucchini Pasta

Creamy Dreamy Avocado Zucchini Pasta Print Prep time Total time This oh so simple, oh so healthy "pasta" dish is sure to satisfy this summer. Starring zucchini noodles, a creamy avocado sauce, and topped with pine nuts and sun-dried tomatoes. Yum! Inspired by Running to the Kitchen. Serves: 4 Ingredients

  • 4 zucchinis
  • 1 ripe avocado
  • 1½ tbsp. fresh lemon juice
  • 2 tbsp. almond milk
  • ⅓ cup basil
  • Salt & peper to taste
  • ⅓ cup Sun-dried tomatoes
  • ¼ cup pine nuts

Instructions

  1. Use your julienne peeler (or other method) to create zucchini noodles. Check out this tutorial if you're still confused.
  2. Combine avocado, lemon juice, almond milk and basil in blender and blend until smooth.
  3. Pour cream sauce over the zucchini noodles and toss to coat.
  4. Top with sun-dried tomatoes and pine nuts. Serve and enjoy!

Notes *Try to buy the dried sun-dried tomatoes instead of the kind in the jar to avoid all the excess oil.
*You can peel the zucchini before making the noodles or just wash and leave the skin on. I like the way it looks with the green skin on some of the noodles.
*Not up for zucchini noodles, serve this sauce over a ½ lb. of pasta. 3.2.2708
Creamy Dreamy Avocado Zucchini PastaOriginal Article

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