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Squash Pasta with Creamy Avocado Pesto (Raw, Vegan, Gluten-Free)

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Zucchini and yellow squash – both considered “summer squash” – are versatile vegetables with similar nutritional profiles. While they are low in calories, they contain 2 grams of protein and fiber per vegetable, along with a huge dose of Vitamins A, C, and D, omega-3s, and a slew of other nutrients and minerals. Fresh squash is in abundance from May through the end of summer. There are endless ways to enjoy these powerhouse veggies – we just happened to be craving pasta and avocados. The pesto-inspired sauce is easy to make, low in calories, and fresh and flavorful.

You’ll need a spiraler for this recipe. We ordered ours from Amazon and we’ve been thoroughly impressed with it. And at just $30, you can’t go wrong. Don’t have a spiraler? Just chop the squash instead!

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Recipe Time: 15 minutes

Ingredients [feeds 2 hungry people]

2 zucchinis
2  yellow squash
1 large avocado
2 T. lemon juice
a small handful of basil
sea salt
freshly ground black pepper
1 cup cherry or grape tomatoes [optional]

Chop the ends off the squash and zucchini. Start spiraling the veggies, stopping often to chop the spiraled squash. If you continuously spiral the entire veggie, you’ll end up with a bowl of really, really, really long noodles. Which is ok… if you feel like fighting your pasta when you eat it.

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Mix the spiraled “noodles” together with your hands in a bowl, combining the yellow and zucchini together. Set aside for later.

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Now for the pesto. ‘Cause the pesto is really what it’s all about, right? Combine avocado, lemon juice, and basil in a food processor or blender. Add a dash of salt and pepper. Blend until the consistency is smooth throughout.

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Use a rubber spatula to empty the pesto into the bowl of pasta. Stir it all together and add the tomatoes. Serve it up and enjoy!

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What do you think?

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4 Comments
  • Kaley K.
    August 6, 2013

    I made these last night with my boyfriend who has celiac as well as lactose-intolerance, and we both nearly died of happiness when we ate it. We added mushrooms and cherry tomatoes, and added a bit more garlic! Also, a side of homemade vegan/gf garlic bread. It was unbelievable. Thanks for the recipe!! xx

    • thefitchen
      August 6, 2013

      MMM that sounds great…we’re so happy that you enjoyed it! Come back soon! :)

  • erika
    April 22, 2013

    These look seriously delicious. I made raw zucchini noodles for the first time the other day and they were good, but I feel like they’d be AMAZING in this avocado pesto! Not to mention made with an actual noodle spiraler instead of my hand-chopping skills.

    • Clark&Jordan
      April 22, 2013

      The pesto MAKES this dish. And it’s so easy! It’s a new sauce staple around here. I have to suggest that you try out the spiraler. Sometimes it even goes on sale for $20-$25. Steal! But I am totally impressed by the hand-chopping… that takes dedication.

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    Squash Pasta with Creamy Avocado Pesto (Raw, Vegan, Gluten-Free) – The Fitchen