Avocados are my favorite. If you love avocados as much as I do, you will love this simple meal of Noodles with Avocado-Miso Sauce.
This doesn’t take much to throw together and it’s really delicious.
I use wheat spaghetti noodles, but I’ve also used shells and rotini and even udon noodles. Spaghetti just happens to be my favorite, which is why I’ve used them here.
As for the veggies, I chose zucchini, cucumber, and cherry tomatoes. These 3 veggies go really well together and they are also in season at the same time. Hooray for seasonal eating!
They also combine well in terms of layering textures. The zucchini gets all melty when you bake it. The cucumbers have a nice crunch. And the tomatoes are somewhere in between, while having a great fresh flavor when you bite in.
Here’s the one catch. This dressing doesn’t keep super well when it sits out. So make it right before you’re ready to eat and it will taste the best. You can refrigerate it and it will keep, but it loses it’s flavor quickly, so my advice is to prep everything else you want in advance and make the sauce at the last minute, while you’re cooking the spaghetti.
Noodles with Avocado-Miso Sauce
8oz wheat spaghetti (or noodles of your choice)
1 medium zucchini, chopped 1/4 inch thick quarters (skin on)
1 medium cucumber, peeled and chopped into 1/4 inch thick quarters
12 cherry tomatoes, quartered
1 large avocado
2 Tbs white or light miso
2 Tbs olive oil
2 – 3 Tbs lime juice
dash of salt/pepper
water to thin it out
Cook your noodles according to the package instructions. Once they’re done, rinse them in cool water and set aside in a little water so they don’t get sticky.
Combine all sauce ingredients in your blender. Mix well so the sauce is smooth. Taste and adjust flavors as needed. Should make about a cup of sauce, give or take, depending on how much liquid or avocado you add.
Assemble in bowls: spaghetti and veggies, topped with sauce.
Enjoy the deliciousness.