Healthy & Light Zucchini Spaghetti With Avocado Sauce

I have done several diets throughout my life, and what I liked least was that in all of them, they took away pasta, potatoes, rice and carbohydrates in general. I could do without the fat or the sweets, but having the carbs taken away was torture.

Now I am on a high carbohydrate diet, and it is less complicated for me to maintain my weight than before.

If you take healthy carbohydrates, you can include them every day in your diet; the problem is that most of those consumed today are refined and contain a high amount of fat (such as pastries) or are accompanied by sauces greasy foods (such as pasta carbonara).

Also Read: Healthy Vegan Chinese Salad (White-Sugar Free)

Although pasta is part of my diet (I usually eat gluten-free pasta), I am delighted to have discovered vegetable pasta, it is healthier and lighter, and it is delicious. You can use many different types of vegetables, such as zucchini, squash, carrot, or cucumber.

The pasta itself doesn’t have much flavour, but neither does pasta made from wheat or any other cereal. You can use the same sauces you use for your traditional pasta, although they make sure they are healthy.

This recipe is raw vegan; it is not made with any food of animal origin, and also, the ingredients are not cooked; they are left bare.

Also Read: The Best Ranchera Sauce (Salsa Ranchera)

The good thing about these recipes is that they are very nutritious because the heat destroys part of the nutrients in the food, they are healthier, and they are prepared quickly.

To make the zucchini pasta (or the vegetable that you like the most), you need a particular device. There are several on the market, but the one I have is called Spirali, and you can find it on the Amazon website.

You can also use a vegetable peeler and cut long strips, but it doesn’t turn out as well and takes a lot more time.

The spiral comes with three sets of blades to shape the vegetable pasta and is very easy to use.

Also Read: The Best Easy Potato Salad With Ranchera Sauce

If, for example, you use zucchini, you have to cut the ends and place it in the Spirali, as you can see in the photo below. It has some skewers in which you can stick the vegetable so that it stays fixed.

When you have the zucchini in place, all you have to do is turn the crank, and the Spirali does all the work for you.

It also has suction cups on the base to hold the appliance to the table so that it does not move while you make the spaghetti.

The sauce is very creamy and is made with healthy fats (such as avocado and pine nuts), basil, lemon juice and water; it is straightforward!

If you can’t get pine nuts or seem too expensive, you can use cashews or other dried fruit. Instead of basil, you can use any other green leafy vegetable such as spinach, although it will not give it the same flavour, similar to that of a pesto.

It is a straightforward recipe, which you can make in three simple steps:

1. Make the Healthy & Light Zucchini Spaghetti.
2. Beat all the sauce ingredients in a blender.
3. Mix the spaghetti with the sauce and top with cherry tomatoes.

It couldn’t be easier! It is a different way of eating vegetables and children love it.

If you find it too bland, you can add vegan Parmesan cheese, a drizzle of oil on top, or nutritional or beer yeast, but don’t add cheese because it will no longer be a healthy dish.

Also Read: The Best Healthy Chickpea Croutons (Gluten-Free)

And don’t forget to share with us a comment or a photo with the hashtag #DanceofStoves on Instagram or another social network if, in the end, you dare to prepare this recipe.

Healthy & Light Zucchini Spaghetti With Avocado Sauce

This recipe for Healthy & Light Zucchini Spaghetti With Avocado Sauce is prepared in less than 10 minutes; it is light, healthy and very nutritious.

• Author: Dance of Stoves
• Preparation: 10 mins
• Total: 10 minutes
• Servings: 2 (1x), 4 (2x), 6 (3x)
• Category: Pasta
• Cuisine: Vegan, Raw Vegan, Gluten-Free

Ingredients SCALE (1x)

• One zucchini
• 1/3 cup of water (85 ml)
• Two tablespoons lemon juice
• One avocado
• Four tablespoons pine nuts
• 1 1/4 cup of fresh basil (30 g)
• 12 cherry tomatoes

Ingredients SCALE (2x)

• Two zucchini
• 2/3 cup of water (170 ml)
• Four tablespoons lemon juice
• Two avocado
• Eight tablespoons pine nuts
• 2 1/2 cups of fresh basil (60 g)
• 24 cherry tomatoes

Ingredients SCALE (3x)

• Three zucchini
• 1 cup of water (255 ml)
• Six tablespoons lemon juice
• Three avocado
• 12 tablespoons pine nuts
• 3 3/4 cup fresh basil (90 g)
• 36 cherry tomatoes

Instructions

1. Make the zucchini pasta. Booking.
2. Beat the rest of the ingredients except the tomatoes in a mixer or food processor.
3. Pour the pasta into a bowl, add the sauce, mix well and add the tomatoes.