Creamy Avocado Pesto “Pasta” in a Flash: Low Carb, Gluten Free (Vegan Option/Keto/Paleo)

Easily whip up this nutritional powder house pasta in minutes! With all the vitamins and nutrients of zucchini and avocado, the low carb life never tasted so good! Plus with omega 3’s in avos and fish combined with the powerful antioxidants and anti inflammatory benefits of zucchini, your skin will love this!

Zucchini spaghetti 2 serves

  • 600g zucchini (or cheat and buy pre-made zucchini noodles from woolies or Coles)
  • 1 tbsp extra virgin olive oil
  • 250g of cooked fish of choice (I used canned salmon) or cooked tofu (vegan)
  • Turmeric
  • Black pepper

1. Spirallize zucchini or cut into long thin strips (skip if you have pre-made)

2. In a large pan heat oil over medium heat

3. Pan cook zucchini adding in turmeric and black pepper as desired

4. Once soft place in a bowl and toss threw pesto (recipe below) and top with fish of choice (or any protein!)

Avocado Pesto (makes a large jar full)

  • 1 avocado (hass if possible)
  • 1 small bunch of basil or 1/2 large bunch
  • 1/4 cup walnuts
  • 1 tbsp lemon juice
  • 1 clove garlic or 1/4tsp of garlic powder
  • Pinch of sea or Himalayan salt
  • 1-2 tbsp extra virgin olive oil
  • Pinch of black pepper

1. Strip the basic leaves from the stems and add to food processor

2. Add in all other ingredients except the oil and process until combined

3. Add the oil and process until paste is form

4. Store in glass jar and store in fridge for up to 5 days

enjoy!

Shae x

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