Veg Noodles with Avocado Basil Pesto

It’s time to lighten up dinner with the changing seasons. Spring means brighter flavors with more produce available, plus, it’s physiologically apt for the body to digest less cooked foods now.


A grain-free pasta dish not only can be packed with nutrition from the produce, but also satiating from the avocado’s healthy fats. The pesto itself is brainlessly easy if you have a blender, and I’ve found this can also be a dip if you reduce the amount of lemon juice when you’re not feeling the mock-pasta vibe. Like guacamole, but a bit different.



  • 1 ripe avocado
  • 2 lemons, juiced
  • 1/2 cup basil leaves
  • 1/4 cup nutritional yeast
  • 1/2 teaspoon salt
  • veg noodles (I used 1 zucchini and 1 large carrot)


Prepare veg noodles by chopping, using a peeler, or a spiralizer. Sauté noodles in a large frying pan with a few tablespoons of water over medium heat. They should be slightly softened but not mushy.

Add avocado, lemon juiced, basil leaves, nutritional yeast, and salt to a blender. Blend until smooth.

Toss noodles with 2-3 tablespoons of pesto each.





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