My spiralizer is quickly becoming a staple on my kitchen counter.
What once cowered sadly in the back of the cupboard, now sits proud and prominent next to my coffee maker and toaster.
The more I use it, the more inspired I become.
I typically eat a whole grain english muffin every morning, but the other day I was feeling a little funky, so I whipped out the spiralizer and transformed a sweet potato into a fabulous potato hash scramble.
Not only did it make for a beautiful Instagram photo, but also a phenomenal meal.
Lunch had me back in the kitchen, on the hunt for my next spiralizing victim.
As luck would have it, I had six perfect zucchinis just ready to be shredded. Zucchini Spaghetti was on the menu.
With four lovely cups of zucchini noodles left over, I wracked my brain for something more creative to make for dinner that evening.
For years I’ve been dying to try my hand at an avocado sauce, but just never got around to it.
With St. Patty’s day on the horizon — and a fresh bundle of avocados ripe for the mashing — there was no better time to finally make a green sauce for my green noodles.
I broke out the Vitamix I received for Christmas (which sadly took the spiralizer’s spot in the cupboard and has been gathering dust) and went to town. What resulted was an amazingly creamy, nutty, cheesy pasta with absolutely no nuts, cheese, or real noodles to be found.
It tastes similar to alfredo sauce or macaroni & cheese, and is perfect as a main or side dish. It’s also edible for all: vegans, paleo eaters, lactose-intolerants, and my gluten-free peeps too.
Creamy, Cheesy, Avocado Pasta
4 Zucchinis, spiralized
3 T. Nutritional Yeast
1 Tsp. Cumin
1/2 T. Garlic Powder or 1 Clove Garlic
1 Tsp. Avocado Oil (or oil of choice)
1/2 C. Low Sodium Vegetable Stock
Salt & Pepper to taste
1. Heat zucchini noodles on the stove with avocado oil, tossing frequently, for about 5 minutes.
2. While the zucchini cooks, blend the rest of the ingredients together. I used a Vitamix but a regular blender/magic bullet will work too.
3. Add your sauce to the pan and stir to coat the noodles.
4. Plate it and sprinkle with salt & pepper. Garnish with a slice of lemon.
Total Calories: about 280 (serves 2)
If you want to boost the protein, throw in ground turkey or lentils for my veggies out there.
FYI, you can buy a spiralizer for about $25 to $40 on Amazon.
This is a great dish to serve up on St. Patty’s Day, in keeping with the green theme.
Just be careful…you’ll have to pinch yourself it’s so good. Fyi: cheesy jokes also go great with this cheesy dish.
*This post is linked to Strange but Good on Sprint to the Table, What I Ate Wednesday on Peas & Crayons, Real Food Wednesday on Kelly the Kitchen Kop, Waste Not Want Not Wednesday on Poor and Gluten Free, and Recipe Friday on Candy Fit. Also, shout out to my girl Gigi for sponsoring my Avocado Oil trial!