Paleo Basil & Avocado Zucchini Pasta Recipe

A great alternative to regular pasta with a deliciously creamy basil and avocado sauce.
  • Ready in: 35 minutes
  • Prep time: 25 minutes
  • Chill/Cook time: 10 minutes
  • By:
  • Servings: 4

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  • 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)

cooking methods

  • Stovetop


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).

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