From The 22-Day Revolution Cookbook, by Marco Borges
This raw zucchini pasta is an incredible source of manganese, vitamin C and fiber. It’s a nutritiously powerful option to keep handy when you’re short of time but don’t want to sacrifice flavor.
Avocado & Basil Cream Zucchini Noodles
2 large zucchini
1 Hass avocado, halved, pitted and peeled
1 lemon, juiced
½ cup basil leaves, roughly chopped, set some aside for garnish
Pinch of onion powder
Pinch of garlic powder
¼ - ¼ teaspoon sea salt or to taste
Cherry tomatoes, halved, for garnish
Vegan Parmesan cheese, to taste (Marco’s recipe is on page 340 of the cookbook)
- Wash the zucchini, trim the ends and carve the zucchini into curly strands using a spiralizer or julienne peeler. Set aside while preparing sauce.
- To prepare the sauce, process the remaining ingredients, except the garnishes and cheese, in a food processor or blender until smooth.
- Toss the zucchini noodles together with the sauce until fully coated.
- Serve and garnish with cherry tomatoes, basil and cheese.