#zuchinipasta

[yummysensations-blog1]

Quando os talheres de servir são tão fofos que ofuscam o macarrão zucchini 😻🙀 Coisa mais queriiiiida! . . . . #yummysensations #zuchinnipasta #zuchini #zuchinni #zuchinipasta #macarraodeabobrinha #massadeabobrinha #abobrinha #cenoura #vegan #govegan #veganismo #instavegan #veg #vegetarian #meseiras #decor #homedecor #kitchendecor #decoracao #cozinha #zucchini #alimentacaosaudavel #alimentacaoorganica

[soniagivray]

Great raw suchini ..!!! #pachamama#vegan#vegano#rawvegan#rawfood#healthyrecipes#zuchinipasta#zuchininoodles#calabacin#crudo#detoxslim#detoxday#sano#soniagivray#mundossoniagivray# (en Gili Islands)

[3italiansisters-blog]

Keeping it light - zucchini pasta sautéed with extra virgin olive oil, cherry tomatoes, onions, and garlic. My Mom made this last week and I could not stop thinking about it! So I made some tonight and added a little ham. We used the hand held #veggetti vegetable spiralizer. This is the best way to get your "pasta" fix without the simple carbs. #complexcarbs #3italiansisters #italianfood #italianfoodbloggers #zuchini #zuchinipasta #3italiansistersga #lightdinner #summerfood #pasta -Christina

[3italiansisters-blog]

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Quick and easy meat sauce! #weekdaymeals #easyitalianrecipes #italianfood #italianfoodbloggers #3italiansisters #meatsauce #zuchinipasta #penne

[malaika-salaam]

Another #MeatlessMonday and apparently #StuffedVegetables is a thing #DamnMalaika #AtItAgainWithTheVegetables Yazzz! Still Stuffing Vegetables with more Vegetables! #VeggiesOnVeggiesOnVeggies Plus got a #Vegetti #CantTellMeNuthin #ZuchiniPasta with #asparagus #alfredo All veggies came from #GulfPortSundayMarket #LocallyGrown #EatLocal #LocallySourced #FarmtoTable #GlutenFree #VegetarianNotVegan #HealthyEats #Accountability

[andsimplyb-blog]

My No-Recipe “Recipe” for Paleo Avocado Fettucine !!

So I ALWAYS put blogging what I cook off bc I’m sorry I cannot follow a recipe. I don’t know exactly anything and I don’t care.  Even the idea of going over to the same site or pinterest pin or paper or whatever over and over, and making what it says, bc it says so, with what it says to make it with and how much it says to make it with ....makes me not even want to make anything. So I’m not and I don’t and I won’t... so why bother trying to write like that! Right? Well if you dont like it leave-

Ok -so I made this a long time ago and I’ve been craving it ever since but here’s the irony ...wait for it... I couldn’t find the freakin recipe!!!!

 So I said eff it I’ll just “wing” it and make it like I do everything else :)

This is basis of how I made this dish. Use what you got! 

Go ahead! There are NO RULES!! Open the fridge and use what you have or what needs to be cooked. If it’s all good seperate it’s probably even better together!

I cooked for one but I have tons left over so, I’d say the sauce would be enough for 4... depending on how thick or thin you make it (with the “milk”). 

The base for the sauce is this:

1 avocado - to make it creamy

a hand full of nuts- bc I didnt have pine nuts

about a handful of fresh basil (basically I bought the lil fresh herb tree at the store and I picked off as much as I could without feeling like i was ripping it to a bare twig. Ever read “The Giving Tree” ??!! Cmon!)

Fresh garlic cloves (I used 4 but whatev)

Salt/ Pepper

Some lime juice ... lemon or orange would be cool  (just cut a piece off and squeeze ...mine was pretty juicy so i’d say maybe 2-3 tablespoons?)

Non-dairy milk (I used cashew milk but almond or coconut milk works too)

Throw it all in the blender or small food processor except the “milk” and blend it on high.   Then I slowly added a little of the milk at a time to the taste and consistency I wanted.  Kind of a thicker fettucine or alfredo cheese sauce is what I was going for.

Then I threw it over my zuchini pasta!  You can literally put whatever you want in the zuchini pasta or use it on spagghetti squash is good too!

For me the “pasta and veggie part” 

Mushrooms

Carrots

Zuchini (I’d say almost 1 per person)

Salt/ pepper

Garlic

Tumeric

Paprika or cayenne or chilli powder (i needed some red color and I love spice)

I had tons of mushrooms that my awesome Momma-in-Law brought over and tons of carrotts -I accidentally bought more when I already had a whole bag (Damnit! I hate when that happens!) 

I cut the mushrooms (they were big) into like quarter size and then used a peeler with a juliene edge to shredd up the carrots. I threw all of it in the pan adding a little bit of olive oil.  Cook this until the jiuces get flowin and then add your spices... I added some garlic, salt , peppar, and tumeric  (I recently learned how good it is for you so I just sneak it in everywhere I can.  It gives it a beautiful golden yellow with nice earthy feels. Just be careful a little goes a long way!)

While that’s cooking make your zuchini pasta. My hubby bought be this awesome AS SEEN ON TV  Veggetti thing I LOVE!! I like to cut the “noodles” as they come out or you’ll have ten extremely long noodles... which unless your going for the slurping thing, I find to be annoying.

When The veggies are about done I finally threw in my zuchinni pasta and mix it all around. There is already a decent sauce going on here.

Now, you are ready for the GLORIOUSNESS!! I put the beautiful pasta with all its pretty colors on the bottom and add the sauce on top.  If you wanted you could add chicken or shrimp or whatever too.  This is super filling with the mushrooms, avocado and nuts all by itsself so a great Vegan option too (Cher!) Then take a picture DUH! I mean did you even make it if you didnt Instagram it?? lol i dunno jk

But if you are a super nerd like me use #SimplyNoRecipe ! I will be so stoked! Here are some pics of my #SimplyNoRecipe #avocadofettucine :)

ENJOY!!! 

[samaraaa19diamonds-blog]

Made fully raw zucchini noodles. Soo good😍 #RawVegan #zuchinipasta (at Aurora, Denver , Colorado , USA)