Avocado Rosemary Pasta
photo by recipe author

Servings: 4
Preparation Time:  25 minutes

  • 1 large zucchini, spiral cut into strands
  • 1 delicata squash, spiral cut into strands
  • 1 large avocado, peeled and pitted
  • 1 tablespoon olive oil
  • 1/2 cup coconut milk*
  • 1 teaspoon fresh rosemary, finely minced
  • 1 teaspoon sea salt
  • 1/2 teaspoon black pepper
  • 1 lemon, zest and juice

In a large saucepan, cover vegetable pasta strands with water and bring to a boil. Cook for just a few minutes until slightly soft – be careful not to overcook.

In a small blender or Magic Bullet, combine avocado, oil, milk, rosemary, salt, pepper, lemon juice and lemon zest; blend until smooth. Pour over pasta and heat until warm.

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*For the freshest coconut milk make homemade coconut milk. (See video at this link.)