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 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.
Ingredients
- 1 pint cherry tomatoes, halved
- 3 tablespoons extra-virgin olive oil, divided
- Salt and freshly ground black pepper, to taste
- 2 ripe avocados
- 1 cup fresh basil leaves, plus extra for garnish
- 2 tablespoons fresh lemon juice
- 2 cloves garlic, minced
- 2 medium zucchini, spiralized
- 2 tablespoons pine nuts (for garnish)
- 1/4 teaspoon red pepper flakes (for garnish)
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!
Cook’s tips
- Use a spiralizer with a medium blade to create even, spaghetti-like zucchini noodles.
- Don't overcook the zucchini noodles—they should be just softened with a slight crunch to prevent them from becoming watery.
- When making the pesto, add olive oil gradually while blending to achieve a smooth, creamy consistency without making it too thin.
- Roast the tomatoes until they just start to burst and caramelize for the best sweet flavor.
- Serve immediately after tossing, as the avocado pesto can brown if left out too long.
Substitutions
- Use regular spaghetti or fettuccine instead of zucchini noodles for a classic pasta dish.
- Substitute walnuts or almonds for pine nuts in the garnish if you prefer.
- Use lime juice instead of lemon juice for a slightly different citrus twist.
- Swap the basil for arugula or spinach for a peppery or milder pesto flavor.
- If you're short on time, use a store-bought vegan pesto as a quick alternative.
Storage & reheating
Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently in a skillet over low heat, adding a splash of water or olive oil to loosen the sauce. Note that the zucchini may release some water upon reheating, so drain excess liquid if needed.
Frequently asked questions
Can I make this recipe ahead of time?
It's best enjoyed fresh, but you can prepare the pesto and roast the tomatoes up to a day ahead. Store them separately in the fridge, then spiralize and sauté the zucchini just before serving.
Is this dish gluten-free?
Yes, it is naturally gluten-free since it uses zucchini noodles instead of wheat pasta. Just ensure your pesto and other ingredients are certified gluten-free if needed.
What if I don't have a spiralizer?
You can use a vegetable peeler to create wide ribbons, or a julienne peeler for thinner strips. Alternatively, many grocery stores sell pre-spiralized zucchini noodles in the produce section.
Can I use frozen zucchini noodles?
Frozen zucchini noodles tend to release a lot of water when cooked, which can make the dish watery. If using them, thaw and pat them dry thoroughly before sautéing, and cook them briefly to avoid excess moisture.
