Hello! Sorry for the lack of posts lately, I haven’t had time for writing a new post though I have really amazing new recipes I can’t wait to share with you all! I always share pictures of my food on Instagram and Facebook and new recipes I make during the week, so don’t miss them if you’re not following Gastrawnomica yet!
Today’s recipe is super simple, easy and SO flavorful and delicious! I’ve been eating this pasta almost every day this week! It’s so addictive.
The sauce is inspired by a traditional mexican sauce my grandma used to make and I simply made little changes to make it healthier and easier to prepare!
Gastrawnomica’s Spicy Tomato & Avocado Zucchini Pasta (oil free)
Serves 1-2 people, yields 1 liter of sauce
Spicy Tomato Sauce:
1 kg red (or green) tomatoes
1/2 white onion
1 jalapeño pepper, stemmed
1 garlic clove
4-6 chile de árbol (less if you’re not used to spicy food)
Sea salt, to taste
2 medium avocados
2 large zucchinis, spiralized
1/2 cup cherry tomatoes, halved
Start by adding all your sauce vegetables except chile de árbol in to a heated sauté pan, preferably cast iron. You don’t need to add any oil, put directly and cook for 15-20 minutes, dry-roast them on all sides until well charred and soft.
Once your vegetables are cooked, transfer them to a high speed blender and add the “chile de árbol” if using, but this is what gives the sauce the spicy flavor. Blend until smooth but making sure you leave some chunky pieces and season to taste. The salsa will keep, refrigerated, for several days.
Serve your zucchini noodles in a big salad bowl, add avocados and start mashing over the pasta until noodles are covered with avocado and you still have some pieces around. Add cherry tomatoes and 3-4 spoonfuls of salsa. Mix well and enjoy!
*** Really spicy, so be careful if you’re not used to it!