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Avocado Pesto Zoodles with Mushrooms

Zucchini noodles coated in a creamy avocado pesto sauce and topped with smokey mushrooms.
5 from 1 vote
Prep Time 2 hrs 15 mins
Cook Time 20 mins
Course Main Course
Cuisine American
Servings 3 servings
Calories 375 kcal




  • 2 pounds zucchini spiralized
  • 1 medium avocado ripe
  • 1/4 teaspoon garlic powder
  • 2 teaspoons avocado oil
  • 2 tablespoons lemon juice
  • 1/4 cup chopped basil
  • 4 tablespoons water
  • 1 teaspoon nutritional yeast
  • Salt and pepper to taste

Pasta and Sauce

  • 8 ounces mushrooms sliced
  • 4 tablespoons avocado oil
  • 1/2 teaspoon smoked paprika
  • 1/2 teaspoon sweet paprika
  • 1/4 teaspoon garlic powder
  • Salt and pepper to taste


  • Add all of the mushroom ingredients to a plastic bag, then allow to marinate for a few hours.
  • Preheat a skillet over medium-high heat then pan sear the mushrooms. Don't place them all in the pan if they don't fit. Keep them spaced apart so they sear and don't steam. You want a golden brown color on both sides. Set aside when finished.
  • In a blender whip up the avocado, garlic powder, avocado oil, lemon juice, basil, water, nutritional yeast, salt, and pepper. Add more water if necessary to thin out the sauce enough to blend, but don't overdo it because the zoodles will have some water as well.
  • Add the zucchini noodles to the pan and cook down until somewhat softened. Add the avocado sauce to the pan and heat through. Check the seasoning and adjust if needed.
  • Plate by adding all of the zoodles and sauce to a bowl. Top with mushrooms and basil leaves for garnish.


I based this recipe off of Vegan Richa's Avocado Pasta with Smoky Pecans.


Calories: 375kcalCarbohydrates: 19gProtein: 8gFat: 33gSaturated Fat: 4gSodium: 35mgPotassium: 1368mgFiber: 9gSugar: 10gVitamin A: 1136IUVitamin C: 67mgCalcium: 60mgIron: 2mg
Keyword keto
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