I love eating lighter dishes during spring and summer time, and zucchini noodles-aka zoodles with pesto avocado sauce are up there on my list of go-to’s for a light and delicious meal. With a delicate flavor and creamy texture, they make such a wonderful substitute for regular wheat-based noodles. The fact that my husband loves spaghetti made with zoodles even more than the traditional version says a lot!! Really, he used to LOVE the classic spaghetti!

For me personally, the best part is that you’re getting at least 1-2 extra servings of veggies while enjoying a great-tasting meal! Now pair it with this delectable avocado pesto sauce, sauteed mushrooms, and peas, and you’ve got yourself one veggie-loaded, nutrient-dense dish you just can’t get enough of! It also tastes amazing when served with a tomato-based sauce, like this simple Zoodles with Lentil Bolognese recipe.

Zucchini or summer squash is a very strong source of key antioxidants such as the carotenoids lutein and zeaxanthin. Since its skin is particularly antioxidant-rich, make sure to buy organic and leave the skin intact. It is also a great source of fiber, vitamins, and minerals such as copper, manganese, magnesium, potassium and vitamins C, B and K. Moreover, its unique polysaccharide composition has been linked to protection against diabetes and better regulation of insulin in repeated animal studies.

Doesn’t it feel great when you allocate a little bit of time to take care of yourself and nourish your body with delicious, fresh, home-cooked meals?!

Zoodles with Pesto Avocado Sauce Recipe

Serves 4 

Ingredients

  • 4 small zucchinis, ends trimmed
  • 1 tablespoon coconut or avocado oil
  • 2 cups mushrooms, sliced
  • 1 and 1/2 cup peas {see Note}
  • 1 garlic clove
  • 1 teaspoon turmeric
  • Unrefined sea salt and black pepper, to taste

Sauce

  • 2 cups packed fresh basil leaves
  • 2 ripe avocados
  • 2 garlic cloves
  • 1/4 cup pumpkin seeds
  • 1/3 cup extra-virgin olive oil
  • 4 tablespoons fresh lemon juice
  • 1/4 cup nutritional yeast
  • Unrefined sea salt and black pepper, to taste

Directions

  1. Slice the zucchinis into noodles using a julienne peeler, mandolin or spiralizer, then set aside on a paper towel to drain excess liquid
  2. Melt coconut or avocado oil in a pan over medium-high heat, add mushrooms and sauté for 5-7 minutes until the juices are released and they start to brown
  3. Add peas, garlic, turmeric, sea salt and pepper to the pan, cover and cook for 3 more minutes. Then turn off heat
  4. Meanwhile combine the basil, avocado, garlic and pumpkin seeds in a food processor and pulse until coarsely chopped. Add the rest of ingredients and process until smooth. Season with sea salt and pepper to taste
  5. Combine the zucchini noodles and sauce. Toss until zucchini noodles are well coated. Top with the mushroom pea mixture and enjoy!

NOTE: If using frozen peas, it is best to throw them in a strainer and run under hot water to preserve freshness before adding them to the panIf you want to cook the zucchini noodles, you certainly can! Just add them to the pan with mushrooms when adding the peas and spices. It only takes a few minutes.