Pin This vibrant avocado basil cream sauce paired with zucchini noodles has become my go-to recipe for light summer dinners. The creamy texture combined with bright flavors creates a satisfying meal that feels indulgent while actually being packed with nutrients and fresh ingredients.
I first created this recipe during a heatwave when I couldn't bear to turn on the oven. My family was skeptical of zucchini noodles but the rich avocado sauce won them over completely. Now it's requested weekly during the warmer months.
Ingredients
- Fresh zucchini: choose firm medium sized ones with smooth unblemished skin for the best noodles
- Ripe avocado: look for one that yields slightly to gentle pressure for perfect creaminess
- Fresh basil leaves: the star flavor component that brightens the whole dish
- Lemon juice: adds necessary acidity to balance the richness of avocado
- Plant based yogurt: creates silky texture without heaviness
- Extra virgin olive oil: use your best quality oil as the flavor comes through
- Nutritional yeast: optional but adds a wonderful cheesy flavor without dairy
- Garlic: just one small clove provides enough punch without overpowering
Instructions
- Prepare the zucchini noodles:
- Use a spiralizer on medium zucchini to create long pasta like strands. If you do not have a spiralizer a julienne peeler works well too. The key is maintaining a light touch to avoid crushing the zucchini as you work.
- Create the avocado cream:
- Add the peeled avocado flesh to your food processor along with fresh basil leaves garlic lemon juice yogurt nutritional yeast and olive oil. Process until completely smooth stopping to scrape down the sides as needed. The texture should be velvety with no visible basil flecks. Season generously with salt and pepper as cold sauces need more seasoning.
- Cook the zucchini noodles:
- Heat a large skillet over medium heat without any oil. Add your spiralized zucchini and cook for just 2 to 3 minutes tossing gently with tongs. The goal is to warm them slightly and remove some moisture while maintaining a pleasant crisp texture. Overcooking will result in soggy noodles.
- Combine and serve:
- Remove the skillet from heat immediately and add the avocado basil sauce. Use tongs to gently toss everything together until the noodles are evenly coated with the vibrant green sauce. The residual heat from the pan will warm the sauce perfectly without cooking it.
Pin I absolutely adore the way the basil and avocado complement each other in this sauce. The first time I made it my kitchen filled with the most incredible aroma that reminded me of summers in Italy. My daughter who normally avoids anything green asked for seconds which felt like a major culinary victory.
Storage Tips
This dish is best enjoyed immediately after preparation as both the sauce and zucchini noodles can deteriorate quickly. If you need to store leftovers place them in an airtight container with a piece of plastic wrap pressed directly onto the surface of the sauce to prevent browning. Even with this precaution the sauce will only maintain its vibrant color for about 24 hours in the refrigerator.
For meal prep I recommend making extra sauce and storing it separately from the zucchini. The sauce can be frozen in ice cube trays then transferred to freezer bags for up to 1 month. Simply thaw a portion when needed and prepare fresh zucchini noodles.
Protein Boosters
While delicious on its own this dish contains modest protein content. To create a more substantial meal try adding one of these protein rich toppings. Crispy roasted chickpeas seasoned with garlic powder and paprika provide wonderful texture contrast. Grilled tofu cubes marinated in lemon and herbs complement the flavors beautifully. For non vegans grilled shrimp or sliced chicken breast work exceptionally well with the creamy sauce.
I often prepare a double batch of sauce and use it throughout the week on various proteins as a flavor booster. The versatility makes meal planning much simpler.
Serving Suggestions
Serve this dish immediately after tossing the sauce with the noodles for optimal texture and temperature. For a complete meal consider adding a simple side of cherry tomatoes drizzled with balsamic glaze.
The bright flavors pair wonderfully with crisp white wines like Sauvignon Blanc or Pinot Grigio. For a non alcoholic pairing try sparkling water with muddled cucumber and mint.
This recipe works beautifully as a starter course for dinner parties or as a light lunch. I often serve it in shallow white bowls to showcase the vibrant green color of the sauce.
Seasonal Adaptations
Summer version Add halved cherry tomatoes and corn kernels for extra sweetness and color
Fall version Include roasted butternut squash cubes and crispy sage leaves
Winter version Incorporate roasted mushrooms and a sprinkle of truffle salt
Pin This dish is a testament to the beauty of simple, fresh ingredients coming together to create a truly delicious and satisfying meal. Enjoy the vibrant flavors and healthy goodness!
Recipe Q&A
- → How do I make zucchini noodles less watery?
Lightly sauté the spiralized zucchini for just 2–3 minutes to maintain crispness and prevent excess moisture from releasing.
- → Can I use a different herb instead of basil?
Yes, fresh parsley or cilantro can be used for a different flavor twist while maintaining the creamy texture.
- → Is the sauce suitable for meal prep?
The sauce can be prepared ahead and stored in an airtight container in the fridge, but combine with noodles just before serving for best texture.
- → What plant-based yogurt works best?
Unsweetened coconut or almond yogurts are ideal as they provide creaminess without overpowering flavors.
- → Can this dish be served cold?
Absolutely. Toss zucchini noodles with the chilled sauce for a refreshing salad-style presentation.
- → How can I make the dish spicier?
Add a pinch of red pepper flakes or finely chopped chili for gentle heat.