Creamy Avocado-Cauliflower 'Alfredo' Pasta

By AislePrompt Editorial · Published 2026-04-06 · Updated 2026-04-06

A rich, dairy-free pasta sauce made with ripe avocado and cauliflower, tossed with zucchini noodles for a refreshing keto twist. This Mediterranean-inspired vegetarian recipe (dairy-free, low-carb), ready in about 35 minutes, pairs cauliflower, avocado, zucchini for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 2, so it slots cleanly into a low-carb week and pairs well with cauliflower rice or roasted green vegetables. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1 cup (chopped) cauliflower
• 1 large (pitted) avocado
• 2 medium (spiralized into noodles) zucchini
• 2 cloves garlic
• 3 tbsp nutritional yeast
• 1 tbsp olive oil
• 1 tbsp lemon juice
• 1/4 tsp salt
• 1/8 tsp black pepper

The blender we’d make this in → Best Blenders for 2026: Top Picks + Smoothie Season Buying Guide

Instructions

1. Step 1: Steam 1 cup chopped cauliflower for 8 minutes until fork-tender. Transfer to a blender with 1 large pitted avocado, 2 minced garlic cloves, 3 tbsp nutritional yeast, 1 tbsp lemon juice, 1/4 tsp salt, and 1/8 tsp black pepper. Blend until completely smooth, adding 1 tbsp water if too thick.
2. Step 2: Heat 1 tbsp olive oil in a skillet over medium heat. Add 2 cups spiralized zucchini noodles and cook for 3 minutes, stirring frequently, until tender but still firm.
3. Step 3: Toss hot zucchini noodles with 2 cups of the avocado-cauliflower sauce until evenly coated, adding extra water if needed to reach a creamy consistency that clings to the noodles.