Paleo Basil & Avocado Zucchini Pasta Recipe
A great alternative to regular pasta with a deliciously creamy basil and avocado sauce.
- 4-5 small zucchini
- 3 avocados
- ¾ cup coarsely chopped, fresh basil leaves (10-15 leaves)
- 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).