Go Back

Creamy Avocado Parsley Sauce with Zucchini Pasta

Olivia Budgen
Got overripe avocados sitting in the fridge? This fresh and creamy avocado parsley sauce recipe is perfect for you!
Prep Time 5 mins
Cook Time 0 mins
Course Main Course
Servings 1 person


  • 2 zucchini's peeled (optional)
  • 1/2 large avocado
  • Few sprigs fresh parsley
  • 2 tsp apple cider vinegar
  • 1/4 cups orange juice
  • 1/4 cup filtered water
  • 1/2 cup cherry tomatoes
  • Pinch chilli powder


  • Spiralise the zucchini's using a vegetable spiraliser or you can also gently peel them with a vegetable peeler. Put the zoodles into a bowl.
  • Blend the rest of the ingredients (including the left over bits from the spiralised zucchini's) until smooth and creamy.
  • Add more water if necessary to achieve desired consistency.
  • Pour over zucchini noodles, add the tomatoes, massage it altogether, and garnish with extra parsley.