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Vegan Zucchini Pasta with Creamy Avocado Cucumber Pesto

By 16/12/2013May 23rd, 2017No Comments

Serves: 2, Prep/assemble: 15mins

  • 1 large zucchini (1 per person)
  • 1 punnet grape, cherry or mini heirloom tomatoes, halved
  • 1 jalapeno, thinly sliced and seeds removed (optional)
  • 1/2 bunch of rocket
  • 1/2 cup pea shoots (optional)
  • zest of a lemon

Avocado Cucumber Pesto:

  • 1 medium avocado
  • 1 cucumber, peeled and sliced thick
  • 1/2 cup basil leaves
  • 1/4 cup roasted cashews or almonds
  • 1 lemon, juiced
  • 2 garlic cloves
  • 1/4 tsp. sea or rive salt
  • Ground pepper to taste


Prepare your zucchini noodles julienne style or spiralled.

For the puree, place all ingredients into a food processor/blender and process until creamy. Taste for flavour adding anything extra you might like.

Toss zucchini pasta with avocado-cucumber puree and a handful of rocket. Serve with tomatoes, peas shoots, jalapenos, lemon zest, lemon wedges and fresh cracked pepper.