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
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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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