This Dairy-Free Pasta Dish is Perfect for Spring

There’s no denying that pasta is absolutely delicious. It’s a good source of carbohydrates for all you runners out there, and the variety of ways you can whip it up is truly endless. It’s comforting, tasty, and nutritious all at once.

#P A S S I O N F O R P A S T A

There’s no denying that pasta is absolutely delicious.  But did you know that it’s also a good, complex carbohydrate that provides steady energy?  I’m certainly passionate about pasta, especially before a run and the the variety of ways you can whip it up is truly endless and it’s a perfect foundation for a healthy meal –   comforting, tasty, and nutritious all at once.

If you read the blog often you may know that I’m not a huge fan of dairy, and am constantly searching for alternatives.  I love cheese and cream, but not the way it makes my insides feel, if you know what I mean.  More often than not however, pasta and cheese go hand and hand.  The flavor combination is undeniably gangbusters.  So how to indulge in a little spaghetti or ravioli that tastes satisfying without compromising the flavor?  Turn to citrus, ta da!

Apart from a straight tomato sauce, citrus is a great element to incorporate into a pasta dish without the need for cheese or a creamy sauce.  Want citrus and a creamy element?  Pick up an avocado, also in season along with a fresh zucchini (a Farmer’s Market favorite of mine) for some of the tastiest, creamiest, brightest pasta you will ever eat.

I picked up this Spaghetti with Zucchini and Avocado Sauce recipe from and it checks all of my nutritional and taste requirements: has a creamy sauce that’s dairy-free, utilizes fresh vegetables, incorporates citrus (one of my fave flavors), and is a good source of energy before hitting the gym.  You can check out my video tutorial below that takes you through the recipe step by step and also reference the recipe below.  Enjoy!


Spaghetti with Zucchini and Avocado Sauce


1 box Barilla spaghetti

1 large leek, sliced

4 tablespoons extra virgin olive oil

1 ½ cups vegetable broth

2 medium ripe avocados, peeled and pit removed

1 tablespoon lemon juice

1 large zucchini, skin only, julienned

1 tablespoon fresh parsley, chopped

salt and black pepper, to taste



1. Bring a large pot of water to a boil; season with salt

2. Cook Barilla pasta according to package directions

3. Sauté leek with 3 tablespoons oil over medium heat in a medium skillet for 3 minutes.

4. Add broth, turn heat to high and bring broth to a boil

5. Cook until reduced to half; remove from heat and let cool

6. Blend cooled broth, avocado, lemon juice, salt and pepper in a food processor until smooth; set aside

7. Sauté remaining oil and zucchini skins over medium heat for 1 minute in the same skillet used for the leek mixture

8. Toss pasta with avocado mixture and zucchini in a large serving bowl

9. Garnish with parsley









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