Spiralized Zucchini “pasta” tossed in a creamy avocado herb sauce is on our Cooking with Heinen’s menu this week. It’s a quick and tasty, low-carb and healthier alternative to traditional pasta! You know I love pasta, especially if it’s home-made fresh cooked pasta. If you are craving pasta then make yourself a big hot bowl and eat it up. However, if you are looking for something on the lighter side with the feel of pasta but with more fiber, nutrients and far less carbs, then this is your dish. I’m crazy about it.
Have you ever spiralized vegetables? Maybe you’ve wanted to but haven’t gone out to purchase the tools. No problem! Heinen’s has done it for you. You can buy freshly spiralized zucchini in the produce department. Now, half the work is done for you! The avocado herb cream sauce is not only super easy to make but it is dence with flavor and the creamy consistancy is reminiscent of a rich cheese sauce. Two minutes in a food processor and it’s ready!
Have you ever seen the movie Julie and Julia? It’s about the girl who writes a blog and cooks her way through Julia Childs cookbook? One of Julie’s realizations is that she has been sautéing mushrooms wrong her entire life. So have I! Julia Childs recommends never crowding the pan when sautéing mushrooms. I usually slice up a whole pound and saute them all until tender, usually in herb butter. Cooking them that way steams the mushrooms in their own liquid. I recently followed Julia’s suggestion and I now understand. When you don’t crowd the pan the mushrooms actually brown on each side. The result is a juicy mushroom with a carmalized exterior that tastes like grilled steak. This was the perfect addition to my zucchini pasta.
Zucchini Pasta with Avocado Herb Cream Sauce
- 3-4 large or 5-6 small zucchini
- 1 teaspoon olive oil
- 3 cloves garlic, crushed or minced
- 1/2 pound mushrooms
For the avocado sauce:
- 2 ripe avocados, pitted, and peeled
- large handful of cilantro (about ⅓ cup loosely packed)
- 2 tablespoon lemon juice
- 2 tablespoons olive oil
- ½ teaspoon salt (or to taste)
- ¼ teaspoon black pepper
- water, as needed
- Slice the ends of your zucchini off. Use a spiralizer to make your zucchini noodles. Or purchase them pre spiralized.
- Heat a large pan to high heat. Add 1 teaspoon olive oil to pan then add crushed garlic. Cook garlic for just a few seconds or until it turns golden.
- Add the zucchini noodles, toss to combine with the garlic and cook for just a few seconds then remove pan from heat and set aside to cool.
- Heat a large non stick skillet to medium high heat. Add mushrooms in a single layer. Do not crowd pan. brown on each side. Remove from heat.
- While the zucchini pasta is cooling, Add avocado, herbs (cilantro, parsley, or basil), lemon juice, olive oil, salt, and pepper to a food processor. Blend until mixture is creamy, (optional, add 2-3 tablespoons water or until mixture reaches a pourable consistency).
- Pour sauce on zucchini noodles. Toss and serve topped with cooked mushrooms. Garnish with Parmesan or additional chopped cilantro. Enjoy warm or at room temp!
Want to enter our new Cooking with Heinen’s photo contest? Just enter your photo via this form for a chance to win. A winner will be chosen at random. That means the prize will not be given based on photo quality, so don’t be shy. Show us what you’re making! We’ll announce the winner next week and the gift card will arrive by mail. It’s as simple as that. Good luck!
Photographer Sally Roeckell specializes in contemporary lifestyle portraiture with an emphasis on food photography. She regularly shops at Heinen’s for the family dishes she features via Table and Dish on Instagram and on her website at TableAndDish.com.
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Heinen’s Grocery is located at 500 N. Hough Street, between E. Main Street and Route 14 (next to Meatheads) in Barrington, Illinois. They’re open 7 days a week from 8:00 a.m. to 8:30 p.m. For more information, visit Heinens.com.