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Zucchini Noodles with Creamy Basil Avocado Sauce - GF, DF, Vegan!

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Recipe courtesy of Feel Fresh Nutrition and The Avo Tree.

This healthy easy to make recipe gives you a nutrient-dense, truly delicious meal that is light yet filling and easily customisable. This dish substitutes noodles for zucchini, and is completely dairy and guilt free! Remove the gluten, say goodbye to the carbs (or save them for dessert) and provide your digestive system with plenty of fibre that is tasty and perfect to serve to guests!


Zucchini Noodles with Creamy Basil Avocado Sauce

10 Mins
4 Serves


1 Bunch Basil Leaves (save some for garnish)
1 Avocado
1/4 Cup Extra Virgin Olive Oil (plus some for noodles)
2 Tbsp Lemon Juice
1/4 Cup Pumpkin Seeds (plus some for garnish)
1/4 Cup Pine Nuts
1/4 Tsp Sea Salt
3 Tbsp Water
1 Cup Cherry Tomatos (halved)
4 Zucchini (large) spiralised*

*if you dont own a spiraliser, your local Countdown sells pre-spiraled zuchini noodles (as well as other varieties including butternut, beetroot)


In a blender or food processer, add basil leaves, avocado, extra virgin olive oil, lemon juice, seeds, nuts, sea salt. Blend slowly while adding water to thin.

On a high heat saute zucchini noodles for 2 minutes, reduce heat to low, mix through sauce until evenly covering noodles. Remove from heat, add in cherry tomatos. Divide and serve garnished with pumpkin seeds and basil leaves.

Optional additions: chilli and/or garlic into sauce to taste.
For additional protein add some chickpeas or grilled chicken.


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