It's truly amazing how easy it is to replace ingredients such as pasta or dairy, with vegan alternatives. I wanted to minimize my pasta intake, so the zucchini was an excellent choice. Instead of using cream, I made my own avocado cream sauce. A must try for any vegan or pasta lover who's on a health kick.
Ingredients 2 medium - large zucchinis
2 cloves of garlic
1 ripe avocado
1/4 cup olive oil for the pan
1 tablespoon olive oil for the avocado sauce
10 mushrooms thinly sliced
A quarter of pumpkin cut into small pieces
2 teaspoons of thyme
Fresh basil leaves
Salt and pepper to taste
2 tablespoons water
Chopped macadamia nuts or whole pine nuts (optional)
Using the spiralizer, shred the zucchini into thin strands over a large bowl. If you don't have a spiralizer you can use a mandolin or julienne the zucchini.
Cut the pumpkin, garlic and mushrooms, and add them to the pan with the 1/4 cup of olive oil. Cook over a medium heat until the garlic is fragrant and the pumpkin is going soft.
In the meantime, place the ripened avocado in a bowl with the tablespoon of olive oil, thyme, water and salt and pepper. Use a hand mix to blend it or instead of placing it in a bowl, use a blender.
Once the avocado is nicely pureed, add the zucchini pasta to the pan with the cooked pumpkin, garlic and mushrooms. Stir until the zucchini is al dente.
Add the avocado sauce and stir through the zoodles for a few minutes over a medium heat. Stir contiguously. My mixture did let out a little water, so you can also cook your zucchini noodles separate and then add the sauce to the cooked zucchini.
Once ready, serve with fresh basil leaves, top with salt and pepper, and a teaspoon of raw olive oil. You can also add delicious macadamias or pine nuts, which would go really well with the flavours.