Slice the avocados in half and scoop out the flesh adding it to the bowl of your food processor. I like the small bowl, since it gives the blades more contact with the small amount of avocado for easier blending.
Add remaining ingredients to the food processor and process until smooth and creamy. You may have to stop and scrape down the sides a couple of times.
Taste, and add seasoning and more oil to taste, and then blend again until completely smooth.
To make the noodles, cut the ends off your zucchini and make noodles according to your spiralizer's instructions.
In a heavy bottomed skillet, heat the oil over medium high heat, add the garlic and stir to cook, about 3 minutes. Don't let it burn! If it seems to be sizzling, turn down the heat to medium.
Add the zucchini noodles to the pan and sauté until just soft. Don't cook too long or they will shrink a lot and release too much water.
Divide the noodles among four plates. Place a large dollop of cream sauce on each and toss to coat well. Top with desired "fixins" and enjoy!
1. Never, ever, ever add salt to the zucchini noodles until ready to serve. They will release water like crazy and the whole thing will be a soggy mess.
2. You might have extra cream sauce left over. It's great as a dip too! A squeeze of lemon on top, or a floater of olive oil, can help keep it from browning. Refrigerate until ready to use...if it even lasts past dinner.
3. Nutritional yeast is also a great topper. Replaces parmesan well as a topping.