Paleo Zucchini Noodles with Avocado Cream Sauce

By ROBandSEAN

We eat zucchini noodles a lot in my house. We were a pasta loving family before, and this is a healthy and yummy paleo substitute.
Avocados are great for making sauces because they are naturally thick and creamy. And of courese they are delicious. You can add a little heat to this dish by sprinkling in some crushed red pepper, but I prefer it nice and simple.

Ingredients

• 5 large zucchinis, washed
• 1 Tbsp. bacon fat or tallow
• SAUCE
• 1 large (or 2 small) avocados, pit removed
• 15 fresh basil leaves
• 1 tsp. sea salt + a few dashes to salt the zucchini with
• 1/2 tsp. ground pepper
• 3 cloves garlic, crushed
• 2 Tbsp. extra virgin olive oil
• 1/2 lemon, squeezed

Details

Preparation time 10mins
Cooking time 10mins
Adapted from paleocupboard.com

Preparation

Step 1

1. Julienne your zucchini and place in a collander. Add a few dashes of sea salt to the zucchini and toss to coat. Allow to sit in the sink for about 20 minutes. This will help some of the excess water drain out from the zucchini. You can also place the zucchini in some paper towels and squeeze gently to remove any remaining moisture.
2. Place all of the sauce ingredients in a food processor and blend until smooth. (If making this dish raw, stop here and just mix the sauce in with the noodles and serve)
3. Add the bacon fat/tallow to a saute pan over medium high heat and allow to melt. Add the zucchini and cook for about 2 minutes. Add the sauce and toss with kitchen tongs to ensure all of the zucchini noodles are coated in sauce. Cook for another 2-4 minutes or until heated through (Or heat the sauce separately and serve on top of the noodles).
4. Serve right away