Zucchini Pasta With Avocado Sauce

Zucchini Pasta with Avocado Sauce

Why just settle for regular spaghetti bolognese?

Sure, spaghetti bolognese is fine. But I think you know me well enough now to know that I love to mix things up! This zucchini pasta with avocado sauce is too delicious. Enjoy!


  • 3 cups yellow and red cherry tomatoes
  • 2 zucchini spiralized
  • 56g whole wheat spaghetti
  • Parmesan cheese and pine nuts for topping 

Avocado Sauce

  • 1 avocado
  • ¼ cup olive oil
  • ½ teaspoon salt
  • ½ cup fresh flat leaf parsley
  • 3-4 green onions (green parts)
  • One garlic clove
  • juice of 1 lemon
  • freshly ground pepper to taste


  1. Pulse all sauce ingredients together until smooth. Set aside.
  2. Cook spaghetti according to package directions. Drain and set aside.
  3. Heat the cherry tomatoes in a large skillet over medium-high heat with a very quick drizzle of olive oil. Gently shake the pan to get them moving (you might want to grab a lid for this – they start to spatter when the juices hit the hot oil).
  4. Continue cooking until tomatoes are roasted-looking, and the skins are split or loosened. Remove from heat and set aside.
  5. Add the zucchini to the same pan and toss for 1-2 minutes, until tender-crisp.
  6. Add the spaghetti and the avocado sauce. Toss until combined.
  7. Season with salt and pepper, top with reserved tomatoes and Parmesan if you like that sort of thing. Serve immediately.