Zucchini Noodles with Creamy Avocado Pesto & Roasted Cherry Tomatoes
If you're looking for a fresh and healthy twist on pasta, you've found it! These zucchini noodles topped with creamy avocado pesto and roasted cherry tomatoes are a delightful vega
2Prep min
3Cook min
30Total min
2Serves
If you're looking for a fresh and healthy twist on pasta, you've found it! These zucchini noodles topped with creamy avocado pesto and roasted cherry tomatoes are a delightful vegan alternative that will tantalize your taste buds. It's perfect for those warm evenings when you crave something light yet satisfying. This dish is not just a feast for the eyes; each bite bursts with flavor! The tangy and smooth avocado pesto paired with the sweetness of roasted cherry tomatoes create a vibrant medley that elevates zucchini from a humble vegetable to a star on your plate. A Refreshing Vegan Delight Zucchini noodles are a fantastic alternative for those seeking a lighter meal. These spiraled vegetables create a unique base that is both nutritious and satisfying. The creamy avocado pesto is the st
Ingredients
Instructions
- Preheat the Oven: Preheat your oven to 400°F (200°C).
- Roast the Tomatoes: On a baking sheet, toss the halved cherry tomatoes with olive oil, salt, and pepper. Roast in the preheated oven for about 20 minutes, or until they are soft and slightly caramelized.
- Make the Avocado Pesto: In a blender or food processor, combine avocados, basil, lemon juice, minced garlic, and a pinch of salt and pepper. Blend until smooth, adding olive oil as needed to reach desired consistency.
- Prepare the Zucchini Noodles: In a large skillet over medium heat, sauté the zucchini noodles for about 2-3 minutes, just until they soften slightly but still retain some crunch.
- Combine: Toss the zucchini noodles with the avocado pesto until well coated. Add in the roasted cherry tomatoes and mix gently.
- Serve: Plate the zucchini noodles and garnish with pine nuts, red pepper flakes, or additional basil if desired. Enjoy immediately!
