Recipe: Veggie Noodle Pasta & Avocado Lemon Sauce

Whew… that title is kind of a mouthful. Which is what you’ll be when you try this recipe! (Ha.) I couldn’t think of a better name (without making it longer), so here we are. Regardless, this dish is just as delicious as it is healthy. I’m pretty sure this is vegan and mostly, if not fully, raw… but I’m not 100% sure (mainly because of the olive oil). I’ve been doing a lot of reading lately on raw and vegan diets, because I desperately need to get my nutrition in check, and eating more veggies and fruits is a huge part of that. I don’t think I’ll ever subscribe to a label, but I do enjoy incorporating these things into my meals and switching it up from time to time.

// I also started a new fitness program this past week (Camp Gladiator) – which I’ll hopefully do a separate post on – and don’t want to counteract all of my hard work by eating like crap. Plus I’ve been considering trying the Whole 30 soon! We’re actually going to do a free challenge group for it, so if you’re interested in joining us please reach out. //

I recently went to a local restaurant here in Raleigh called Living Kitchen and tried a vegan pad thai dish. I have never tried sweet potato noodles (aka “swoodles”) before, but I ended up really liking it. So I decided to try to make them on my own. I didn’t have any ingredients for a pad thai sauce, but I had avocados, lemons, EVOO, and some nutritional yeast, so I whipped up a concoction loosely based on a few recipes I found online. Paired with my swoodles, zoodles, and some freshly chopped tomatoes, I came up with a pretty tasty combo (IMO).

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Ingredients:

  • 2 ripe avocados
  • 5-6 catapelli tomatoes (or tomato type of your choice)
  • 1 lemon
  • Lemon zest (to taste)
  • 1/4 cup olive oil
  • 1/4 cup of water
  • Chia seeds (as much or as little as you want)
  • Nutritional yeast (just a shake or two)
  • Spices to taste (I used tarragon, garlic powder, & parsley because that’s what I had on hand)
  • 2 sweet potatoes (raw)
  • 2 zucchinis (raw)

What You’ll Need:

  • Cutting board & knife
  • Spiralizer
  • Food processor or high-speed blender
  • Pot (if you want to make this non-raw and cook the noodles and/or sauce)

Instructions:

  1. Spiralize your zucchinis, then strain (let them sweat!) while preparing other ingredients. Pat dry with paper towels before use.
  2. Spiralize the sweet potatoes. Set aside.
  3. Chop up your tomatoes. Set aside.
  4. In your food processor or blender, add your avocado pulp (so cut in half & remove the seed, discard skin), 1/4 cup of water, 1/4 cup of olive oil, juice of 1 lemon, lemon zest, chia seeds, nutritional yeast, and spices. Blend / process until well-mixed and smooth.
  5. Divide your zoodles and swoodles up evenly. Top each portion with sauce & mix. Then add your tomatoes on top.
  6. (If you want to cook yours, well… you’re on your own haha! I imagine you can just throw everything in a pot together and heat it up though).

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Okay, so I’m going to tell you up front… I made quite the mess in the kitchen making this. Between the spiralizer, the food processer, and the cutting boards… well it wasn’t the biggest mess I’ve ever made, but it’s certainly not a “one pot” type of meal. Just be prepared 🙂

The first step is to spiralize your sweet potatoes and your zucchinis. I used 2 sweet potatoes and 2 zucchinis and made probably enough for 4 normal servings (but I just made it into 2 large servings). Once your zucchinis are spiralized, you’ll want to strain them to get all the water out. I like to salt them a little bit to help with this process. I recommend starting first with the zucchinis, then by the time you’re ready to use them, they should be well-drained. Be sure to pat them down with paper towels before adding them to this dish, too!

Once your veggies are spiralized, the next step is to create the avocado-lemon sauce. As I mentioned above, I kind of “winged it” with this sauce, so I would recommend experimenting yourself! I used 2 avocados, 1 lemon, 1/4 cup of water, 1/4 cup of extra virgin olive oil, chia seeds (not measured), nutritional yeast (not measured), and some spices. All I did was blend it all up in my Ninja food processor. Once it was ready, I split the swoodles and zoodles in half (so I’d have an even mixture in each container), added the sauce and mixed it up, then topped it with diced tomatoes.

It was a pretty easy dish to prepare – I think the hardest part was actually spiralizing the sweet potatoes… I had to use some arm muscles on that! If you make extra veggie noodles, I recommend checking out Inspiralized’s tips for storing them! I made extra swoodles and stored them in the freezer. At first, it was weird eating raw sweet potatoes and zucchinis, but after a few seconds I really enjoyed how fresh it tasted. I felt good eating it!

Check out my Snap Story below for more, & if you’re not following me yet… well you should! Find me @hijessicacorson 🙂

 

Have you ever made zoodles or swoodles?

What are your thoughts on raw / vegan diets? Would you try it?

If you have any tips for the Whole 30, let me know too!

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