Zucchini Noodles With Avocado Miso Sauce Recipe

zucchini noodles with avocado

Molly Cleary

Nutrition Highlights (per serving)

Calories 526
Fat 20g
Carbs 76g
Protein 20g
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Nutrition Facts
Servings: 2
Amount per serving  
Calories 526
% Daily Value*
Total Fat 20g 26%
Saturated Fat 3g 15%
Cholesterol 0mg 0%
Sodium 806mg 35%
Total Carbohydrate 76g 28%
Dietary Fiber 20g 71%
Total Sugars 11g  
Includes 0g Added Sugars 0%
Protein 20g  
Vitamin D 0mcg 0%
Calcium 137mg 11%
Iron 5mg 28%
Potassium 1185mg 25%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calorie a day is used for general nutrition advice.
Total Time 35 min
Prep 15 min, Cook 20 min
Servings 2

Miso is an edible paste made from fermented soybeans and barley or rice malt, used most commonly in Japanese cooking. It is most well known in miso soup, but has been popping up in the food scene more often recently.

Miso has a savory umami flavor, which in Japanese literally translates to “deliciousness.” It is one of our five primary tastes. Combined with creamy avocado and flavorful herbs, this miso sauce achieves a richness despite being completely plant-based. The plant-based diet touts many ​benefits, which may include preventing chronic diseases such as diabetes and hypertension.

Ingredients

  • 4 ounces whole wheat spaghetti
  • 2 medium zucchini
  • 1 cup canned low sodium chickpeas
  • 1 tablespoon olive oil
  • 1/2 teaspoon paprika
  • 1 small avocado, about 1/2 cup mashed
  • 1/2 cup cilantro
  • 1/2 cup scallions
  • 2 cloves garlic
  • 2 tablespoons lemon juice
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 tablespoon miso paste
  • water to thin, 4-8 tablespoons

Preparation

1. Preheat oven to 400F.

2. Toss chickpeas with olive oil and paprika. Roast for 20 minutes, flipping halfway through.

3. If your zucchini are not already in noodle/spiral shapes, then use your spiralizer appliance to cut your zucchini.

4. Cook spaghetti according to package directions.

5. Put all sauce ingredients except for water into a blender. Blend until smooth. Add water 1 tablespoon at a time until sauce is to desired consistency.

6. Lightly spray a large pan with spray oil. Add zucchini and cook on medium heat for a few minutes until soft.

7. Drain spaghetti and add into pan with zucchini. Add sauce and mix well. Add the chickpeas last.

Cooking and Serving Tips

Pre-spiralized zucchini will save the most time, however, a spiralizer tool is easy to use and can be purchased for about $30. You can also use a peeler tool to create a ribbon shape.

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