Paleo Basil & Avocado Zucchini Pasta

By now you might know that I try to eat mostly Paleo. Or if you didn't, now you do! A lot of the recipes I share here aren't Paleo but I have posted a couple. If you're interested, check out my Paleo Fiesta Taco Bowls or Paleo BBQ Meatballs

Even if you're not trying to follow the Paleo diet, odds are you've at least thought about eating healthier since we rang in the New Year.

I like to pour over recipes for new things to try - on, Pinterest and in Paleo cookbooks. A while back, I came across this awesome recipe for Paleo Zucchini Noodles with Avocado Cream Sauce from Paleo Cupboard, a popular blogger I enjoy following. 

It seems each time I make a recipe, I experiment with ingredients and I always manage to wiggle in my favorite Tastefully Simple seasonings. This one is no different. Here's my favorite version of this awesome recipe! Enjoy!

And cheers to a new healthy "pasta!"

- Anna

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Paleo Basil & Avocado Zucchini Pasta


  • 4-5 small zucchini
  • 3 avocados
  • ¾ cup coarsely chopped, fresh basil leaves (10-15 leaves)
  • 1 tsp. Himalayan Sea Salt Blend (plus extra for the zucchini)
  • 3 Tbsp. extra virgin olive oil
  • Juice of ½ lemon
  • 2 Tbsp. coconut oil
  • 3 strips bacon, cooked and chopped (optional)


Cut zucchini into "pasta" noodles (either using a spiral cutter or by making julienne slices). Place zucchini in a strainer in your sink. Grind 4-5 twists of Himalayan Sea Salt Blend over it. Allow this to sit for 20 minute to allow the zucchini to release any excess moisture. Wrap zucchini noodles in a cheese cloth or paper towels and squeeze out extra moisture. Set aside. Place avocados, basil, 1 tsp. Himalayan Sea Salt Blend, Garlic Garlic, olive oil and lemon juice in a food processor; blend until smooth and creamy. Heat coconut oil in a pan over medium heat. Add zucchini noodles and Onion Onion; saute for 2-3 minutes. Add avocado sauce; toss to coat. Stir in or top with bacon pieces (if desired).

Tips and Hints

  • Zucchini holds in a ton of moisture and it's important to get as much out as possible. Otherwise, the zucchini will release the water while you're cooking and you'll end up with a very watery sauce. No good! Just let the zucchini sit with salt on it for a bit - to release the moisture - and then squeeze it in cheese cloth or paper towels to get out the excess water.
  • I'm always evolving recipes. I think I'm going to try adding some shredded chicken and about ½ cup chopped sun-dried tomatoes the next time I make this. How good does that sound?
  • It's easy to make this dish vegetarian. Simply omit the bacon.
  • Try this sauce over any regular pasta - delish!
  • I've made the sauce and just used it as a dip - almost like basil guacamole. Just use veggies, tortilla chips or crackers as dippers.
  • I love my spiralizer for this zucchini pasta recipe and to make other veggie "pastas," however you can use julienne slices, too!

Zucchini Pasta

  • You can eat this with raw zucchini as well - no need to cook the "noodles"!

Paleo Basil & Avocado Zucchini Pasta

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