Vegan Zucchini Pasta with Creamy Avocado Cucumber Pesto


Serves: 2, Prep/assemble: 15mins


1 large zucchini (1 per person)

1 punnet perino, grape or mini heirloom tomatoes, halved

1 jalapeno, thinly sliced and seeds removed (optional)

½ bunch of rocket

½ cup pea shoots (optional)

zest of a lemon

Avocado Cucumber Pesto:

1 medium avocado

½ cucumber or 1 Lebanese cucumber, peeled and sliced thick

½ cup basil leaves 

¼ cup roasted cashews or almonds 

1 lemon, juiced

2 garlic cloves

¼ tsp. sea salt 

Ground pepper to taste 


Prepare your zucchini noodles julienne style or spiralled. 

For the puree, place all ingredients into a food processor/blender and process until creamy. Taste for flavour adding anything extra you might like.

Toss zucchini pasta with avocado-cucumber puree and a handful of rocket. Serve with tomatoes, peas shoots, jalapenos, lemon zest, lemon wedges and fresh cracked pepper.