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This Creamy Pesto Pasta is so delicious and easy to make, I bet that this may become your new summer pasta meal.

Making zucchini noodles instead of using processed pasta is a super easy low glycemic switch that your body will thank you for. All you need is a good Sprializer (see picture for my favourite one).

Zucchini is low in calories and contains no cholesterol or unhealthy fats. This vegetable is also a fiber-rich option and is known to help with satiety or making you feel full longer.

Adding Avocado to an Italian Pesto sauce might seem un-traditional but Avocado has so many benefits. Here’s just a few

  • The monosaturated fats in Avocado are easy burned as fuel for your body
  • The fat from Avocados help our brain to function healthily
  • Avocado is a food that keeps our cholesterol levels in a healthy range
  • Eating avocados helps our bodies to absorb fat soluble vitamins like the carotenoid family and lutein
  • The health fats in Avocados help prevent degenerative brain conditions like dementia and Alzheimer’s.


Creamy Pesto Pasta


For the sauce:

  • 2 small ripe avocados
  • 1/2 cup fresh pesto sauce
  • Juice of 1 lemon
  • 1 garlic clove, chopped fine
  • 1 tbsp of coconut oil (can use extra virgin olive oil for a taste that is less sweet)
  • 1/2 teaspoon crushed red pepper flakes
  • Himalayan Pink Salt and black  pepper to taste

For the pasta:

  • 2 large zucchini


Spiralize the zucchinis and then set aside.

Mash avocados till they are creamy and add in the pesto , lemon, red pepper flakes, salt and pepper.

Heat oil and garlic in a large non-stick skillet or Dutch oven over medium heat. Once the pain is hot, add the zucchini noodles to the pan, tossing them for around 5 minutes. Add 1/4 cup of the pesto sauce to the pan. Make sure to coat the zucchini noodles thoroughly.

Serve immediately, garnishing with Cilantro or Italian parsley




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