This dish is an ode to my deep love of green foods, and my arguably bigger (and more complicated) love of pasta-esque dishes.
Packed with nutrient-dense low-starch veggies and healthy fats, this meal is not only a gorgeous emerald vision, but incredibly satisfying without causing those horrible blood sugar spikes and crashes so many spaghetti-centered dishes often do, thanks mostly to the zucchini noodle base.
Speaking of which….
I’ve said it before and I’ll say it again: I my humble opinion the BEST way to cook zucchini noodles is to do it in a pan, NOT boil them in water like you would with regular spaghetti. This method allows you to control the cook and texture, without them getting mushy or soggy. Plus, sautéing your "zoodles" with the olive oil, salt, and pepper that I’ve suggested below provides a delicious flavor dimension you just can’t get with a hot water method.
OK, but what if you’re reading this post, stoked to make the dish, open up your fridge…and you don’t actually have broccoli, lacinato kale, asparagus, AND crimini mushroom in your veggie drawer? Don’t sweat it! No one says you ever have to follow my recipes to-a-T! If you want to sub out some of those green-guys for other options, go right ahead. Cherry tomatoes, other kinds of greens and mushrooms…the choice is yours my friend!
And of course, if sausage isn’t your thing ether, just leave that out too. I often enjoy this dish with a fried egg on top instead of the meat, and it is DE-LISH (as most things are when you throw an egg on it).
Really, all that matters is that yummy creamy avocado alfredo. Aaand if you don’t have fresh basil at hand, that can of course be left out too ;)
As always, never let what you have or don’t have in stock limit you from making a recipe you see here or elsewhere! It’s all about being inspired and then making it your own!
Power Green Pasta with Sausage and Avocado Basil Alfredo Sauce
To make the avocado basil alfredo sauce…
*makes about 2 cups
- 2 ripe avocados, cored and scooped
- 1 cup cold-pressed extra virgin olive oil
- 3/4 cup almond milk
- 2-3 cloves of garlic
- 2 tbsp fresh lemon juice
- ½ tsp sea salt
- 1 tsp fresh cracked black pepper
- ½ cup loosely packed fresh basil
- Combine all ingredients in a high powered blender and blend until smooth.
- Store remaining amounts in fridge after use.
To make the zucchini noodles…
- 4 small zucchini squash
- About 2 tbsp cold-pressed extra virgin olive oil
- Sea salt and black pepper to taste
- Spiralize the zucchini.
- Heat a pan on medium, and drizzle in some olive oil.
- Sauté until desired texture (only a couple minutes), making sure to stir constantly to ensure even cooking. *Tip: Using a pair of metal tongues works best for this!
- Drizzle on a bit more olive oil, and toss on some sea salt and freshly cracked black pepper.
To make the veggie and sausage toppings…
- 2 cups loosely packed, thinly sliced lacinato kale
- 1 cup roughly chopped asparagus
- 2 medium broccoli crowns, sliced
- 1 cup crimini mushrooms, sliced
- 2 sausages of choice (herb flavored, or chorizo is nice too)
- About ½ cup olive oil
- Sea salt and black pepper to taste
- 1-2 tbsp dried herbs (basil, thyme, oregano)
- Heat a large pan on medium heat and drizzle on some olive oil.
- Cook the broccoli slices until they begin to soften, then add the asparagus and mushrooms.
- Once almost cooked (about 5 minutes), add the kale and continue sautéing until all veggies are cooked to your desired tenderness.
- Transfer veggies to a bowl, drizzle with some additional olive oil, sprinkle with salt, pepper, and herbs, and set aside.
- Slice the sausage into coin-shapes, and in the same pan, sauté on medium heat until cooked evenly through (about 5 minutes).
- Add the cooked sausage to the veggie mix and set aside.
Some optional garnishes…
- Baby arugula
- Pine nuts
How to assemble…
- In a medium mixing bowl, add a dollop of the alfredo sauce to your zucchini noodles, and give it a good toss.
- Plate your zucchini noodles, and top with the veggies and sausage.
- Add a bit more sauce if you desire, and garnish with basil, baby arugula, pine nuts, and one more sprinkling of fresh cracked black pepper.