Zucchini Noodles with a Minted Avocado Sauce

Zucchini Noodles with a Minted Avocado Sauce

This is the richest, creamiest pasta I’ve eaten in years, honestly it tastes like there’s a pot of cream in the sauce. The texture perfectly echoes that of carbonara, which used to be a family favourite, except all the unhealthy, fatty dairy , refined flour and meat is replaced by magical avocados, brazil nuts and mushrooms. I see it is hard to believe that the two could possibly taste the same, but trust me they really do. The sauce is just so wonderfully smooth and thick with subtle tints of mint, which contrasts perfectly with the meatiness of the chestnut mushrooms, bringing the sauce to next level deliciousness. A lot of excited yelping could be heard around the house the first time I made this! It is just incredible. I’d never have believed that vegan food could be this perfect, honestly the idea of it used to both terrify and mystify me, but I really love it, as does everyone I feed it to. I also can’t even begin to explain how much lighter and more energised a bowl of this makes you compared to conventional creamy pastas. I’m so in love with this recipe. I couldn’t recommend it more, honestly it is the best dish I’ve eaten this month.

Courgette pasta itself is just incredible, so quick and easy to make – these two plates didn’t take me more than 5 minutes. It really does taste like spaghetti too, especially if you cook it for a few minutes which softens it.

I use this machine to make my pasta and it is amazing, very small, light and inexpensive. It also slices numerous other fruit and veg in countless ways. A really perfect tool for anyone looking for new healthy alternatives.

Serves 2:

For the pasta:

– 2 courgettes

For the sauce:

– 1 ½ avocados

– a large handful of fresh mint leaves

– 12 brazil nuts

– ½ a cup of water

– 2 tablespoons of olive oil

– ½ a lime

– salt to taste

– a dozen chestnut mushrooms

Start by making the courgette spaghetti according to the instructions on the individual machine. Place the spaghetti to one side and begin the sauce.

Cut the mushrooms into thin slices, drizzle with olive oil and gently heat in a large frying pan for about 5 minutes. During which time place the brazil nuts in a food processor and blend for the same amount of time, until they become creamy. Then add in the avocado, olive oil, lime, mint leaves and salt – blend again. Gradually add the water as the sauce blends to create exactly the right consistency for you.

Add the sauce and spaghetti to the mushrooms in the frying pan and gently heat for a couple of minutes to warm the dish up and soften the pasta a little, alternatively enjoy it raw. Both taste equally delicious.


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  • http://glutenfreescdandveggie.blogspot.com/ Vicky

    I love the simplicity of this dish! I’m a great fan of courgette noodles!

  • http://karenluvslife.blogspot.com.au/ Karen

    This is my type of food and looks totally amazing. thank you. :-)

  • http://www.bodimendfitness.com HEATHER STANTON


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  • Ly

    I’m in the middle of making this recipe (which I’m so excited to try!) and just realized that although mint leaves are on the list of ingredients, they’re not mentioned in the instructions. Do they go in the sauce?

    • http://ellawoodward.wordpress.com Ella Woodward

      Im so sorry for not being clear enough in my instructions, I’ll amend them now – but yes you put the leaves in the blender for the sauce! Good luck! Hope it turns out awesomely!

  • MariaMac

    Another amazing meal! Thank you Ella, I would never have guessed that it was made from such healthy wholesome ingredients if I hadn’t made it myself – sooooo creamy!

    • http://ellawoodward.wordpress.com Ella Woodward

      Thank you so much! This is one of my absolute favourite recipes, I’ve got a new version of this which I’m going to post at the weekend – have a feeling that you’ll love this just as much :)

  • http://www.facebook.com/hannah.joelle.b Hannah Joelle.B

    Yum!!! I made this with Basil, Walnuts and avocado. Came out delicious :) Thank you Ella! xxx

    • http://ellawoodward.wordpress.com Ella Woodward

      Oh that sounds amazing – I love the idea of adding basil, must be delicious – I have to try! Thank you :) xxx

  • Celia

    Would this work using a grater to make the courgette spaghetti?? Looks so good and can’t find a shop nearby that sells the spiralizer!

    • http://ellawoodward.wordpress.com Ella Woodward

      Hi Celia! Sadly the grater doesn’t really produce the same thing, I’d really recommend ordering the spiralizer online – it’s the best buy ever! :)

  • Sophie

    I cooked this for lunch today and it was so lovely! I have never had cougette ‘spaghetti’ and was a bit unsure if i would like it, but it was delicious. I had mine hot, with some spinach mixed through. Thanks for the recipe!

    • http://ellawoodward.wordpress.com Ella Woodward

      That’s such great news! I know the idea of courgette spaghetti is weird but once you try it you never go back! It’s the best! Love the idea of mixing spinach through too, great idea – thanks :)

  • Charlotte J Nichol

    I am so excited to try this recipe and am so happy to of found your blog today. However I cannot eat avocado, is there anything I can use as an alternative?

    CJN x

    • http://ellawoodward.wordpress.com Ella Woodward

      Hi Charlotte! I’m so glad that you found the blog too! This is one of my all time favourite recipes too. I’ve been thinking about replacing the avocados and my best recommendation would be to add 1 cup of soft boiled peas and 1/3 a cup of soaked cashews into the sauce instead. Add the cashews first so that they blend into a smooth paste before adding the rest of the ingredients! Hope that helps! :)

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  • Christina

    Looks amazing!! My husband and I are beginning to move over to more and more vegetarian and vegan cooking. I’m so glad I found your blog!! This not only looks healthy, but also filling and satisfying!! I can’t wait to make it.

    • ellawoodward

      Thank you so much Christina, I’m so glad that you love the look of this! It really is so filling and satisfying, it’s one of my all time favourite dishes too! Hope you and your husband love it!

  • Sarah

    Hi Ella, I don’t have a spirilizer to make this but can I use a peeler and make sort of long ribbons out of it? :-)

    • ellawoodward

      Hi Sarah. Yes a peeler makes delicious ribbons, which work so well! :)

  • Charlotte

    This looks amazing! x
    How exactly would you cook the noodles? In boiling water, like normal pasta?
    Thankyou for the wonderful recipe (:

    • ellawoodward

      You don’t have to cook them but if you do then just sauté them for a minute or two in a frying pan with a little olive oil :)

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  • Jen

    I just found your site from the Daily Mail article – I love it! Unfortunately my iPhone won’t let me download your app – I don’t have iOS 7. Too bad, I really wanted to try the three-day cleanse – three days sounds manageable.
    But I am really commenting to say that a julienne peeler does a great job of making zucchini noodles if you don’t have a spiralizer.

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  • Annie Warwick

    I tried this tonight and was so surprised how yummy it is! I used a julienne peeler too and it worked perfectly! :)

  • Tony Marsh

    Hi Ella, me again…
    Good job I went through too your recipe page, because the Mail version of Courgette noodles does not mention mint. as in a previous email would you be so kind as to clarifying the lime ingredient ie juice of or zest or flesh…Thank you
    Regards Tonyfmarah (numb-nut)

    • ellawoodward

      Hi Tony

      Its the juice of the lime and the mint is a great addition!


  • Peter Jones

    Just had my new spiralizer delivered and have just made some zucchini pasta, was very easy and looks great. Substituted the avocado sauce with your babaganush which I had left over from the weekend and still tasted fantastic. Only took 5 minutes from start to finish. Really delicious!!!

    • ellawoodward

      Spiralizers are amazing! Such a great investment!

  • Claire Winchester

    This is my first recipe I’ve tried since finding your blog..went out at the weekend and bought a spiraliser..my boyfriend thought it sounded disgusting (he’s a real meat and two veg man), but he was shocked to find it tasted amazing..can’t get over how quick, easy and tasty this dish is..feels almost naughty eating it..will definately be trying more recipes from now on!!

    • ellawoodward

      So pleased you both like it!
      Ella x

  • http://www.pinterest.com/jewels282/ Julia

    Tried your recipe last night. Creamy and delicious! Big hit! My friend has stage IV cancer and a real meat eater but has switched his ways trying to beat this cancer. He loved it and I did too. Will serve this up again soon!
    Thank you!

    • ellawoodward

      I am so pleased you both loved it and I really wish your friend all the best! I’m sending all my positive thoughts! x

  • Esther

    This sounds delicious! Can you replace the brazil nuts with other nuts? What kind would you recommend?

    • ellawoodward

      Pecans may work well

  • Chrissie

    All of your recipes sound great, apart from the nuts, I can’t eat them. Would you recommend anything else to replace them with for this recipe? (and for the brownie recipe too please? I’d really like to try them :) ).

    • ellawoodward

      You can probably leave the nuts out for this, and with the brownies you could try to use a flour in stead but the consistency will be very different.

  • Sanne

    There’s a lot I can not eat at the moment. Finding recepies is pretty hard. This recipy really made my day. I loved it! Thank you for sharing.


    • ellawoodward

      I am so pleased you loved it! x

  • Lara buckle

    Made it tonight and loved it – so filling!! For those apprehensive to try raw then def recommend warming them up in pan.

    Keep the fab work coming Ella – im obsessed with the site and tell everyone about it! X

    • ellawoodward

      So pleased you loved it! x

  • felicity

    Made this tonight! I have recently been diagnosed with an autoimmune disease and my diet has become so bland and restrictive but this was like a breath of fresh air. So grateful! Will be making the other recipes too.
    A more superficial point: your green breton top looks so positive and fresh, where is it from?

    • ellawoodward

      I am so pleased that you are finding the recipes helpful in managing your health issues. The top is from Chinti & Parker! x

  • Charlene Harris

    I can’t wait to try this recipe.

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  • Kim

    Ella; loved making this today although it was so rich (brazil nuts & avocado!!) that I have had to put half in the fridge for tomorrow; should keep ok, no? I also use the Gefu Spirelli which works like a giant pencil sharpener; so simple & takes up no space.

  • http://www.rightbrain-leftbrain.com Michael Malouf

    The Spiralz seems only available in the UK. Do you have a spiralizer recommendation for the USA?

  • http://LovelySeema.com Seema Sugandh-Gupta


  • Kim

    I’ve tried courgette noodles with various sauces but I really dislike the courgettes however I try to disguise them……..any alternative vegetables you could suggest?????

    • Stephanie

      Instead of the veg pasta I used buckwheat soba noddles. It held up great with the sauce and was very tasty.

      • Kim

        Yes I have also used soba noodles successfully but I really hoped for another raw vegetable alternative as I love the idea but really can’t get used to the taste of courgettes…..

        • Kim

          I have now found that by lightly sauteing the courgettes in olive oil I can eat them – hurrah!!!

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  • ellawoodward

    The two I recommend are on the shop section of the blog – they are both from Amazon UK but hopefully one will deliver to the USA

    • http://www.rightbrain-leftbrain.com Michael Malouf

      Thank you. I tried but I get a notice that it cannot be shipped to my address (I used a street address, not a P.O.). Have you heard any recommendations from your US followers? Seems to be quite a choice out there.

      • Melissa

        Try the veggetti…. its a hand spiralizer that you can purchase at any bed bath and beyond

    • http://www.rightbrain-leftbrain.com Michael Malouf

      I found it on Amazon USA, but I had to search specifically for that brand. A search for “Spiralizer” doesn’t turn up that particular one. Thanks again!

  • ellawoodward

    Yes, it keeps really well for a couple of days.

  • Stephanie

    Great recipe Ella! I’m making it my mission to try out one of your recipes a week. :)

  • Victoria Mallinckrodt

    This is so great! Would you recommend making a huge portion for a dinner party? Not sure if cooking the pasta in batches would work – it seems to me like it needs to be eaten pretty quickly when warm.

    • ellawoodward

      You could always make a big batch and then heat at the last minute perhaps?

      • Victoria Mallinckrodt

        Hi Ella, thanks for getting back to me. I did indeed make a huge batch for a dinner party, and it worked really well. I prepared the courgette a couple of hours in advance, which was interesting as it went a bit soggy and there was a lot of water at the bottom of the bowl when I was just about to cook it. However it tasted fine in the end, and maybe even mimicked pasta more because it was less crunchy and more floppy.

  • csj

    I can’t believe how good this is, Ella! I’ve tried every iteration of pesto imaginable, but I’d never thought of avocado. I used raw organic cashews and walnuts, since that’s what I had around, and added 2 gloves of garlic. I just hand-shaved the zucchini with a carrot-peeler, and sauteed the strips gently. SO good! :))

  • ellawoodward

    So pleased you loved it!

  • ellawoodward

    So pleased that it worked out well and hope the guests loved it too!

  • Barbara Zoebelein

    I have loved this recipe from day one ! Today came up with an interesting variation that I would love to share: added garlic to the sauce and pan fried oyster mushrooms and sliced spanish peppers/chilies called papas arugadas until nicely browned before adding in the sauce and the zucchini pasta to the pan. nice and spicy as well as tart and fresh thanks to extra lemon and garlic! Love the versatility of your recipes, I can always find interesting things to do on top of enjoying them , delicious as they come ,thanks so much

  • Barbara Zoebelein

    I have loved this recipe from day one ! Today came up with an interesting variation that I would love to share: added garlic to the sauce and pan fried oyster mushrooms and sliced spanish peppers/chilies called papas arugadas until nicely browned before adding in the sauce and the zucchini pasta to the pan. nice and spicy as well as tart and fresh thanks to extra lemon and garlic! Love the versatility of your recipes, I can always find interesting things to do on top of enjoying them , delicious as they come ,thanks so much

  • rc

    where can i find the airtight jars.

  • ellawoodward

    They are everywhere at the moment – try Amazon perhaps

  • ellawoodward

    Thank you for sharing!

  • Sarah Jones

    I was dubious about how filling this would be (I love stodge and pasta) but it really was filling without being heavy. It was absolutely delicious and has made me re-think my attitude/addiction to carbs x

  • Yvonne Bartsch

    OMG Ella, I’m so in love with this recipe! My family, of whom I’m the lonely vegan, they loved it and now want it as a side dish at all of our weekly dinners.

    Thank you also for turning me into the veggie spiralizer. It’s become my new favorite gadget. Can’t wait for your new book to arrive and make every single recipe inside.

    A huge fan in Chicago, Yvonne B

  • ellawoodward

    Hi Sam, I am so sorry that you didn’t enjoy the recipe. I personally love it and know that it’s a really popular recipe but you can always make less sauce next time. Have a lovely day! X

  • ellawoodward

    You could try the pesto recipe on the blog which would work really well! Hope you love it x

    • Michelle Finisdore

      thank you :)

  • Mushroom

    My first ever recipe from here is this one – and it was just outstanding! I didn’t have mushrooms to hand, but served my noodles with salmon and it was unbelievably good :)

    • ellawoodward

      So happy you loved it! Hope you get to enjoy many more x

  • ellawoodward

    So sorry to hear that it didn’t turn out well. It’s difficult for me to advise as I’ve never experienced this before. Make sure to add the water gradually only add enough to make the perfect consistency for you. Make sure your avocado is really bright green too! Hope it turns out more delicious next time. The sauce needs to be blended really well to create a properly smooth and creamy consistency! X

  • ellawoodward

    Hi Alice, so sorry but I’ve never tried freezing this recipe before but I’m not to sure what the consistency would be like as zucchini are generally quite moist so the water might affect the texture! X

  • ellawoodward

    You could try this dip instead which would taste delicious over the noodles, just leaving out the brazil nuts! Hope you both love it x http://deliciouslyella.com/creamy-minted-pea-and-avocado-dip/

  • ellawoodward

    Yes definitely x

    • Joie

      Sweet! That looks really yum. :)

  • ellawoodward

    You could always make a big batch and then heat at the last minute perhaps?