Creamy Pesto Zucchini Noodles (Vegetarian)

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I wanted to find a way to make a satisfying, creamy pasta sauce without actually using cream. What I came up with? Coconut milk, avocado, and pesto sauce. YUM. It tastes so fresh and light, but at the same time very filling. 

You'll need a spiralizer for this recipe. If you don't have one, please get one. You can make noodles out of so many things! Try sweet potatoes, zucchini, carrots, and more. It's such a great way to incorporate more vegetables into your meals. Any pasta dish that you loved before you can now make with vegetable noodles, and they actually taste amazing. Here's the small, easily stored spiralizer that I have. I'll be posting a lot more spiralized vegetable recipes in the future!

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This recipe can be made vegan if you use the right type of pesto and don't put parmesan on top. If you want more substance/protein, it would also taste delicious with organic chicken or grilled salmon. One of the best parts about it is that it can be easily adjusted to fit into pretty much anyone's diet.

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Recipe:

  • 3 garlic cloves, crushed
  • 2 Tbs. olive oil
  • 2-3 medium zucchini
  • 1 bunch baby broccoli
  • 1 cup sliced mushrooms
  • 2 tomatoes
  • large handful of fresh basil leaves
  • 1/2 cup canned coconut milk
  • 1 avocado
  • 3 Tbs. pesto
  • salt and pepper

Directions:

  1. Spiralize all the zucchini with a spiralizer and set aside.
  2. Chop the baby broccoli into smaller pieces, and place in a large pan with a little bit of olive oil and a splash of water. Cook with a lid over medium heat for 5-10 minutes, or until slightly softened.
  3. While the broccoli is cooking, slice the mushrooms and chop the tomato.
  4. Once the broccoli is soft, add more olive oil to the pan and add the garlic, zucchini noodles, mushrooms, tomatoes, and basil leaves. Cook over medium heat, stirring occasionally, until the zucchini noodles are softened to your liking. I covered them with a lid for a couple minutes, then sautéed them without the lid for about 5 minutes (If you cook them too long, they will get mushy. Just keep trying them until they seem a good consistency for you). You may need to drain some liquid from the pan because of all the water that's in the fresh zucchini.
  5. While the noodles and other ingredients are cooking, combine the coconut milk, avocado, and pesto in a blender and blend until smooth.
  6. Pour the sauce over the cooked zucchini noodles, season with salt, pepper, and grated parmesan cheese.