Vegan Creamy Avocado Pasta 

Vegan Creamy Avocado Pasta 

Hey guys! Summer is approaching fast so I wanted to start sharing my healthy meal ideas to help you get your body in shape but more importantly, fill up your tummy.

Since becoming vegetarian and slowly transitioning to vegan, I’ve been forced to start thinking outside the box with recipes. I love it because it challenges my creativity in the kitchen.

What I love about this recipe is that it’s super easy on your wallet while tasting abosolutely delicious! I get the creaminess of a cheesy pasta without the dairy or carbs ❤️. Ok, so enough chit chat, here’s what you’ll need:

  • 2 green squash (zucchini squash)
  • 1 avocado
  • Handful of Daiya Mozarella Shreds
  • Fresh garlic
  • Chopped tomatoes
  • Black pepper

First, I used a Vegetti™ Spiral Vegetable Cutter to spiralize my zucchini squash into veggie noodles. I purchased mine from my local Bed Bath and Beyond for $11 with coupon. It regularly costs $14.99.

I peeled an avocado and chopped some cherry tomatoes. I blended a whole avocado but didn’t use the whole batch to cook. I ended up using the rest for a facial

I blended avocado with my Vitamix blender.

I placed my zucchini noodles in a frying pan that I lightly greased with coconut oil spray and left the fire on low-medium heat. I seasoned my noodles with fresh garlic and black pepper. Afterwards, I placed my blended avocado on top of my veggie noodles and mixed thoroughly with a spoon. Last, I added vegan mozzarella shreds to give the noodles a creamy texture which I love! I did not add any salt.

Creamy Vegan Avocado Pasta with tomato, garlic and black pepper. No salt added.

Happy eating!❤️

Healthy Hair To Toe ☺️


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