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Avocado Carbonara

Who doesn't love a good carbonara recipe? The use of avocado in this dairy-free version is delicious and creamy without, well, the cream. And serving it over zoodles makes this a veggie-rich dish anyone would love.


  • 1 medium-sized ripe avocado
  • 1/2 cup lemon juice
  • 3 cloves garlic
  • pinch of salt
  • 1/4 cup parsley
  • 1/4 cup basil
  • 2 tbsp olive oil
  • 1/3 cup raw pepitas
  • 1/2 cup baby portabella mushrooms, cleaned, sliced
  • 1 tbsp extra virgin olive oil
  • 1/4 cup pomegranate arils (optional)
  • ground pepper
  • 2 zucchinis - zoodled


  • Cook the pasta
  • Place zucchini into a colander
  • Drain pasta into zucchini
  • Rinse and set aside
  • In a separate pan saute mushroom slices in olive oil
  • When done take off the heat and set aside
  • Place lemon juice, garlic and olive oil in a food processor or blender, blend until smooth
  • Add avocado, parsley and basil, process until smooth
  • Gently fold together the sauce, pasta, and zucchini
  • Garnish with mushrooms, pepitas, and pomegranate
    Serve and enjoy!