Carrot and Zucchini Pasta with Avocado Cucumber Sauce

Carrot and Zucchini Pasta with Avocado Cucumber Sauce

This recipe was originally inspired from a meal I had in a vegan restaurant in Portland years ago, though I’ve tweaked it a few times since. But I still remember being blown away that something so simple could taste so amazing.

If you think about it, it really is a veggie explosion. Zucchini, carrots, avocado, cucumber and garlic. With a splash of lemon juice for good measure. It’s probably the healthiest thing you’ll eat all week. In fact, you may not even realize the whole thing is raw.

Spiralizing Zucchini and Carrots

When it comes to making zucchini noodles, make sure to watch my tutorial video on making and cooking zucchini noodles. I show you 5 different ways to make them. And while a spiralizer is certainly the fastest and easiest, there are other methods as well.

Most people also don’t know that you can indeed spiralize a carrot (assuming it’s large enough). I show you how to do this in my Spiralizer Beginner’s Guide video. But if you have small carrots, you could opt to use a julienne peeler or regular peeler and make ribbons of carrots.

Zucchini Noodles with an Avocado Cucumber Sauce

For the avocado cucumber sauce, it’s a simple as tossing everything in a food processor and processing until smooth and creamy. That includes the avocado, cucumber, lemon, garlic, salt and pepper.

Then, I like to add a sprinkle of micro-greens on top. Might as well add more greens to the veggie explosion, right?

What to Serve with this Recipe

Because there’s no protein in this recipe and I’m not vegan, I consider this recipe more of a salad rather than a main meal. But it would be a delicious salad served up with my Crispy Baked Chicken Thighs, Salmon Patties, Herbed Honey Mustard Chicken or Slow Cooker Rotisserie Chicken.

More Healthy Zucchini Noodle Recipes

Make sure to check out my Zucchini Noodle Caprese, Zucchini Noodles with Chicken, Spinach and Parmesan, Mexican Chicken Zucchini Noodles, Zucchini Pasta with Lemon Garlic Shrimp and Zucchini Noodle Spaghetti Bolognese. And you’ll probably love my Baked Zucchini Fries and Avocado Dressing as well. Enjoy!

Carrot and Zucchini Pasta with Avocado Cucumber Sauce

4.89 from 17 votes Prep: 15 minutes Total: 15 minutes Servings: 4 servings Author: Lisa BryanPrintPinReviewSaveSaved


Carrot and zucchini pasta are combined with a creamy cucumber avocado sauce in this simple, yet delicious zucchini noodle recipe. It’s a complete plant-based recipe and gluten-free, vegan, paleo and Whole30 friendly.


3 zucchini2 large carrotsmicro-greens, garnish

Avocado Cucumber Sauce

1 avocado, peeled and pitted1 cucumber, peeled and sliced1 lemon, juiced2-3 garlic clovessalt and pepper, to taste


Spiralize the zucchini and carrots. Then place them in a large bowl and set aside.Add the remaining ingredients (except the microgreens) to a food processor. Process until smooth and creamy.Pour the avocado cucumber sauce onto the carrot and zucchini pasta and toss to combine.When serving, garnish with an extra sprinkle of black pepper and a handful of micro-greens.

Lisa’s Tips

Make sure to watch my videos on how to make zucchini noodles and spiralizing vegetables. The spiralizer I use to make this (and all my recipes) is the 3-Blade Paderno Spiralizer.To make the zucchini noodles easier to eat, I recommending cutting them with kitchen scissors before mixing with the avocado cucumber sauce.


Calories: 131.3kcal | Carbohydrates: 18.7g | Protein: 4.9g | Fat: 6.2g | Saturated Fat: 1g | Sodium: 55.2mg | Fiber: 6.9g | Sugar: 9.7g Course: Main Meal, Salad Cuisine: American Keyword: Carrot Pasta, Sprialized Carrot, zucchini noodles, Zucchini Pasta

Did you make this recipe?Mention @downshiftology or tag #downshiftology!

This recipe was originally published Oct 2014, but updated to include a revised recipe and new photos. 

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