Avocado pesto zucchini noodles


Serves 2

Preparation time: 30 minutes

This dish was inspired by a recipe on Inspiralized. I recently got a spiralizer and I am

OBSESSED. It’s a great way to make healthy and delicious food quickly. I also think that

the noodle shape tricks my body  into thinking that I’m eating pasta, so I feel quite full

after one portion of this. The recipe is below, have fun cooking!

avocado pesto zucchini noodles


  • 1 medium-sized zucchini (or courgette, if you’re from the UK), spiralized (small blade)
  • 2 salad tomatoes, chopped roughly
  • 4 handfuls baby spinach leaves
  • 2 portobello mushrooms, chopped
  • 1 avocado
  • 3 tablespoons green pesto
  • 1 lemon
  • 2 gloves of garlic, minced
  • 2 tablespoons parsley, chopped (or dried)
  • salt
  • pepper
  • parmesan cheese, grated (optional)


  1. Heat oil (I used olive but vegetable would work too) in pan, when hot, add garlic, simmer for 2 min until fragrant.
  2. Add mushrooms, sauté for 5 minutes (or until brown).
  3. Add zucchini noodles and spinach, until spinach has wilted.
  4. In the meantime, prepare the sauce: Peel avocado and remove seed. If able to mash, use a fork and mash in a bowl, if not, use a blender.  Add pesto, parsley, salt and pepper (to taste). Squeeze lemon juice into sauce (to taste, depending on how you like the texture of your sauce).
  5. Add tomatoes and sauce, stir through until sauce has mixed with juice from the vegetables.
  6. Serve hot topped with parmesan.
  7. Enjoy!

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