This easy avocado alfredo is a twist on the classic that doesn’t use any dairy. We’re using zucchini noodles instead of pasta for a fun, veggie-packed twist! This post is sponsored by Almond Breeze.
Is there anything avocado can't do? We can turn it into the best housemade guacamole, we can make vegan mousse out of it, we can make the creamiest chocolate smoothie and now…pasta sauce!?
Yes, today we are making avocado alfredo and showcasing this versatile ingredient in all its glory.
Avocado has been a staple in my diet ever since I was a baby. It was my favorite food then, and it still is today. You will never find my counter without an avocado sitting on it.
But why are avocados so amazing?
For years, avocados got kind of a bad rap because they’re high in fat. Many people thought of them more as a treat than a staple. Nowadays, avocados are celebrated for their creamy texture and versatility in all kinds of dishes.
For starters, avocados are known for their creamy texture and versatility in dishes.
They pair well with a variety of flavors and can be enjoyed in many forms—from sliced on toast to blended into sauces.
So…don’t be afraid to use these beautiful fruits in your cooking!
Today, we’re using them to make a creamy avocado alfredo served over zucchini noodles.
This couldn't be an easier recipe to make. We just need a handful of ingredients, two kitchen tools and about 10 minutes of your time.
We start by making the sauce which we blend up in our food processor until it's nice and smooth. The sauce is actually similar to my avocado pesto recipe, but I've made it extra creamy, and more alfredo-like by adding in some Almond Breeze Unsweetened Almondmilk.
I love the Almond Breeze almondmilk in this recipe because it helps us achieve that intensely creamy texture of a traditional alfredo sauce—without using heavy cream. Swapping in almondmilk makes this sauce smooth, rich, and deliciously indulgent!
It tastes perfect in this sauce!
Because almonds have a slight natural sweetness to them, I find that it pairs perfectly with the bright flavors of the lemon and the herbaceous nature of the basil. Mixed with the creaminess from the avocado, and it ends up being a sauce that you are going to want to make over and over and OVER again!
Another twist in this pasta dish is swapping traditional pasta for zucchini noodles!
I've talked about zucchini noodles before, and have raved about my favorite spiralizer, and the zucchini noodles are the perfect balance with this avocado alfredo. Not only do they soak up all the flavor, but by just quickly sauteing them, we still get a tiny bit of crunch which is oh-so-satisfying!
This dish is delicious as is, but there are also a ton of ways you could jazz it up or make it, even more, filling (although I found the avocado alfredo to be enough for me).
Here are some ideas:
- Add sauteed summer veggies like snap peas, broccoli and/or tomatoes for a “primavera” type feel
- Bulk it up by adding grilled chicken, shrimp or tofu on top
- Swap the zucchini noodles for a bean-based pasta if you want a different texture and flavor.
- Store in the fridge before serving to make it cool and refreshing
- Skip the sauteing and eat this baby totally raw!
But honestly, no matter which way you choose to enjoy it, I know you are going to L-O-V-E this dish! It’s summery, super simple to make, and perfectly satisfies that creamy pasta craving.
When you try this zucchini noodle avocado alfredo, I'd love for you to share a photo with me! Make sure to tag me on Instagram if you snap a pic using #simplyquinoa or @simplyquinoa!
xo Alyssa
More Easy Zucchini Recipes You'll Love
- Zucchini Pancakes with Quinoa Flour
- Quinoa Stuffed Zucchini Boats
- Low Carb Zucchini Pizza Crust
- Raw Avocado Pesto Zucchini Noodles
- 5-Ingredient Zucchini Fritters
- Pad Thai Zucchini Noodle Salad
- Zucchini Noodles with Lemon Cream Sauce
Avocado Alfredo with Zucchini Noodles
Ingredients
for the sauce
- 1 large avoado
- 1/4 cup nutritional yeast
- Pinch of sea salt
- Pinch of cracked pepper
- 1/2 teaspoon garlic powder
- 1 cup fresh basil
- 1/4 - 1/2 cup Almond Breeze Unsweetened Almondmilk depending on consistency
for the zoodles
- 4 medium zucchini
- 1 tablespoon olive oil
- 2 garlic cloves minced
- 1/2 teaspoon red pepper flakes
Instructions
- Add all the sauce ingredients into a food processor, starting with just 1/4 cup of almondmilk. Process on high until smooth and creamy.
- Depending on the size of your avocado, you might need to add more almondmilk. Add additional almondmilk 1 tablespoon at a time, until you reach the consistency of a soft pudding.
- Prepare the zucchini noodles by first spiralizing them into long noodles. Then heat the oil in a large pan over medium heat. Add garlic and red pepper flakes and saute until fragrant, about 60 seconds. Add zucchini noodles and saute until just tender, about 2 - 3 minutes.
- Transfer zucchini noodles to a bowl and top with sauce. Toss to with salad tongs until all the noodles are evenly coated.
- Divide evenly among four dishes and serve!
Nutrition
Filed Under:
This recipe is brought to you in partnership with Blue Diamond Almond Breeze. As always, all opinions are my own. I only share companies I love and trust, so thank you for continuing to support Simply Quinoa!
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MADE THIS DISH TONIGHT. SO EASY AND SO GOOD. I LOVED THIS DISH. WILL USE WILL MAKE AGAIN. WILL THE LEFTOVER PESTO SAUCE FREEZE? THANK YOU ALYSSA. SIMPLY QUINOI IS A GO TO SITE FOR ME TO FIND RECIPES.
We haven’t tried freezing the sauce but if you try it let us know how it goes! So glad you are enjoying our recipes, Susan!! 🙂
Totally trying this during the week! going to pair it with spaghetti squash!
Hope you love it!
Just made the sauce so it’s ready for dinner! Did not use the yeast and added a sundried tomato. Tastes awesome
Heck yes!! That sounds AWESOME!
Just saw your recipe on All Day I Dream about Food FB page. Looks wonderful! But I don’t think we have this sort of yeast in the Netherlands. Is yeast really necessary or is it the cheesy flavour of this yeast the reason that you included it? Am going to try parmesean since I am not lactose-free. Thanks!
I bet you do have access since there are lots of vegans I know that live in the Netherlands 🙂 But no, you can totally just use parmesan in it’s place!
I made this the other day and it was fantastic! Since my husband and I were having a light dinner I used two zucchinis instead of four and used the leftover sauce as dip for chips. I can confirm that the sauce worked amazingly both as a pasta sauce and as a dip. I’ll definitely be making this again in the future 🙂
Danielle | solongusa.blogspot.com
I will have to try this recipe. I am always looking for healthy kid friendly recipes. My littles are 3, 5, and 7 years old. I haven’t tried that before.
I bet they’ll love this!
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Completed the survey! ✅ As always…This receipe looks AMAZING. ????????
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Done. Yum!
Done! Love almond milk, avocado, and my inspiralizer!
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I entered, thanks for the recipe! 🙂
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Took the survey! Thank you for EVERYTHING that you do. The info that you share has added so much peace and joy to my life!
Done! That sauce looks so delicious! ????
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Done, and yes, please to the avo + zucch noodles! Wish avocados weren’t so dang expensive, though…
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Survey is done! Making this soon!
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Just found your blog this weekend and am so excited to try some new recipes!
Can’t wait to hear what you try!!!
Completed the survey. And wanted to say how great you are!!
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And I can’t wait to try this recipe. Yummmmm!
Done! Looks amazing 🙂
This looks awesome! Finished the survey. ..done!
These look aaamazing Alyssa ????Can’t wait to try it! Have been missing all the heavy dairy food since I’ve gone off dairy etc
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Done — completed the survey and it took way less than 3 mins 🙂
Thanks for yet another awesome & delicious meal, Alyssa! Enjoy your time in Vermont!
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I completed the survey! I love almond milk and use it daily! Recipe looks amazing – will be trying it as I’m obsessed with my Inspiralized!
Thanks
One of the best tools ever!
I am so excited to try this recipe. I’ve been on a zucchini noodle kick. So far I’ve been addicted to Rao’s Arrabiatta sauce but avocado Alfredo may kick out of my #1 spot 🙂 oh and completed the survey????
Love that sauce too!! Can’t wait to hear how you like the alfredo 🙂
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Completed the survey! Thanks for the new recipe!!
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I completed the survey. I live in canada but have a lot
Box in Washington so I just put that in the question
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I have an avocado and some freshly harvested zucchini at home.. Can’t wait to make these noodles…
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Wow, the macronutrients and the look of this recipe are so, so impressive! You can have two servings of this pasta for the same amount of nutrients as you would find in maybe one or even HALF of a serving of most pasta dishes! Zucchini noodles are absolutely incredible. I’m obsessed with them!
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