I may be a little addicted to carbs… so I’ve recently been trying to use healthier alternatives. Carlos really liked these vegan zoodles (and he was a chef!) so I feel like it’s share-worthy! It is a delicious alternative to Fettuccine Alfredo! Serves 2.
INGREDIENTS:
4 medium zucchini
2 avocado
1/2 lemon
Handful of basil
Handful of cilantro (optional)
Pink Himalayan Salt to taste
2 tsp Nutritional Yeast
2 tbsp Olive oil
2 cloves of garlic
1-2 medium tomatoes
1/2 cup olives
chilli flakes (optional)
DIRECTIONS:
With all 4 zucchinis use a spiralizer to create the ‘zoodles’ (zucchini noodles). I have a spiralizer similar to this one:
Set aside.
In your food processor blend the avocado, juice from 1/2 lemon, basil, cilantro, garlic, salt and olive oil until it forms a creamy texture. You may need to add a bit of water or vegetable broth to create the consistancy you want.
Chop up tomatoes and olives into fine pieces like a salsa.
Heat frying pan on medium heat and add a tablespoon of olive oil. When the oil is warm, add zoodles and stir for about 2 minutes until it they begin to become slightly translucent. Don’t over cook.
Add sauce and stir, covering the noodles, just enough to heat it all up.
Transfer onto a plate, add tomatoes and olives, sprinkle nutritional yeast, chilli flakes and serve!
If you enjoy this recipe for vegan zoodles, here is another vegan recipe to try for breakfast: Turmeric Tofu Scramble