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



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!


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.


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


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.


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!



What do you think?

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  • 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