Creamy Avocado & Spinach Zoodles

Welcome to my creamy avocado and spinach zoodles.

In case you are wondering what zoodles are they are basically the American term for courgettes (zucchini) that are made into noodles using a Spiralizer = the delicious Zoodles that we have all grown to adore.

I first got my Spiralizer back in January and I am in love with all the different dishes that I can make with it. For me though, I love to limit my carbs so the fact that I can make an alternative version of pasta and sauce then I am in a happy place!

In this particular recipe we are using the avocado to make the sauce and the zoodles to make the pasta. Then add it some delicious cherry tomatoes and spinach and then you have a great dish.

This is also very good if like me you have anaemia as you are getting a really good kick of iron from all the green that goes into this dish. Also at this time of the year it is great for keeping the cold away.

You can get my avocado sauce by clicking here.

[clickToTweet tweet=”Testing out creamy avocado and spinach #zoodles @recipe_this” quote=”Testing out creamy avocado and spinach #zoodles @recipe_this”]

Print Recipe

Creamy Avocado & Spinach Zoodles

Welcome to my creamy avocado and spinach zoodles. In case you are wondering what zoodles are they are basically the American term for courgettes (zucchini) that are made into noodles using a Spiralizer = the delicious Zoodles that we have all grown to adore.

Prep Time5 mins

Cook Time12 mins

Total Time17 mins

Servings: 4

Calories: 295kcal

Author: RecipeThis.com

Ingredients

• Spiralizer
• 1 Medium Onion peeled and diced
• 100 ml Avocado Sauce
• 1 Large Courgette
• 3 Large Handfuls Spinach Leaves
• 100 g Cherry Tomatoes
• 1 Tbsp Olive Oil
• 1 Tsp Garlic Puree
• 1 Tsp Oregano
• 1 Tsp Basil
• Salt & Pepper

Instructions

• In a wok fry the onion with the olive oil until the onion is golden brown. Add the garlic puree.
• Using your spiralizer turn your courgette into noodles and throw in the wok. Cook for 5 minutes then add the avocado sauce and spinach leaves. Mix well.
• Chop the cherry tomatoes in half and add them to the wok along with the seasoning.
• Cook for a further five minutes, mix well and serve.

Notes

I like just a little bit of avocado sauce because you get some juice from your olive oil but if you like more than add more and if you like the sauce thinner then add a little more water to it when making it.

Nutrition

Calories: 295kcal | Carbohydrates: 8g | Protein: 3g | Fat: 29g | Saturated Fat: 3g | Cholesterol: 0mg | Sodium: 67mg | Potassium: 641mg | Fiber: 2g | Sugar: 3g | Vitamin A: 145.1% | Vitamin C: 46% | Calcium: 9.5% | Iron: 14.1%

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