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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

Ingredients
  

  • 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

Instructions
 

  • 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.