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4.67 from 3 votes

Zucchini Pasta with Creamy Avocado Pesto

Zoodles have never been better! Bathed into creamy avocado pesto and loaded with nutrients, this is a delicious gluten-free pasta your kids will love!
Prep Time10 mins
Cook Time5 mins
Total Time15 mins
Course: Pasta
Cuisine: Vegetarian
Servings: 3
Author: The Awesome Green


  • 3 medium zucchini spiralized
  • 1 yellow onion finely diced
  • 1/2 tsp extra virgin olive oil
  • 2 cups fresh spinach leaves or any other fresh greens available beet greens or chard will do just fine
  • 1 ripe avocado peeled and pitted
  • 2 tsp nutritional yeast
  • 1/2 cup fresh basil leaves
  • 1/2 cup mixed nuts toasted and crushed in a pestle
  • 1/2 small bunch dill
  • 2 garlic cloves
  • 1 tbsp lemon juice
  • 1 tbsp extra virgin olive oil
  • Pinch sea salt
  • Freshly ground black pepper
  • Crushed mixed nuts to garnish (I used almonds, hazelnuts, pumpkin seeds and pine nuts)


  • Heat the olive oil into a cast-iron skillet and the onions.
  • Sautee until translucent, then add the spinach.
  • Saute over low heat until all the liquid evaporates.
  • Add the zucchini noodles and cook for 5-7 minutes, stirring frequently.
  • Turn of the heat and set aside.
  • Add the avocado, crushed nuts, basil, garlic, lemon juice and salt into the food processor and pulse to obtain a creamy pesto.
  • Transfer the pesto into the zucchini skillet, season with freshly ground black pepper and mix to combine.
  • Serve warm, garnished with crushed toasted nuts.