I know I have been somewhat MIA with posts lately, but truth be told, I just haven’t been feeling blogging. I wouldn’t want to waste your time with sub-par posts, so I had to wait until I was feeling more motivated 😉
Realizing the season will soon be changing (or as much as it can for Southern California) got me thinking a little creatively as to how I can use up the last bit of fresh summer produce. I still have about six large zucchini waiting to be used. I’m sure a zucchini bread or muffins will make their way into a post soon, but I wanted something a little different first. I’ve seen recipes using zucchini for pasta, but I didn’t have one of those fancy zucchini-pusher-through-pasta-making-things (pretty sure that’s what it’s called), so i just used a vegetable peeler. Turned out wonderfully. This recipe was easy, delicious, and surprisingly filling!
Zucchini Ribbon Pasta with Creamy Avocado Sauce:
For the Pasta you need:
- A couple of medium-large zucchini – shredded you want 3 or 4 cups
- Salt & pepper
- Vegan “butter” *optional
For the Sauce you need:
- 1 large avocado
- Juice of 1 lemon
- 3-4 tablespoons fresh basil
- 1 tsp crushed garlic
- 2 tablespoons of olive oil
- 2-4 tablespoons water, depending on how thick you want the sauce. I used 3
To make the pasta, using a vegetable peeler, simply peel off the skin and discard. Then peel the zucchini from top to bottom, making ribbons, all the way around. Stop on each side when you hit the seeds in the center. Steam ribbons over boiling water for about 8-10 minutes. I did this in 2 rounds. After removing, sprinkle with a little salt, pepper, and a mix in a little “butter” (optional).
For the sauce, mix all the ingredients (except the water) in a food processor. If too thick, add a tablespoon of water until you reach a good consistency. Pour over pasta, toss to combine, and serve warm. Enjoy!