Zucchini Noodles with a Minted Avocado Sauce
This is the richest, creamiest pasta I’ve eaten in years, honestly it tastes like there’s a pot of cream in the sauce. The texture perfectly echoes that of carbonara, which used to be a family favourite, except all the unhealthy, fatty dairy , refined flour and meat is replaced by magical avocados, brazil nuts and mushrooms. I see it is hard to believe that the two could possibly taste the same, but trust me they really do. The sauce is just so wonderfully smooth and thick with subtle tints of mint, which contrasts perfectly with the meatiness of the chestnut mushrooms, bringing the sauce to next level deliciousness. A lot of excited yelping could be heard around the house the first time I made this! It is just incredible. I’d never have believed that vegan food could be this perfect, honestly the idea of it used to both terrify and mystify me, but I really love it, as does everyone I feed it to. I also can’t even begin to explain how much lighter and more energised a bowl of this makes you compared to conventional creamy pastas. I’m so in love with this recipe. I couldn’t recommend it more, honestly it is the best dish I’ve eaten this month.
Courgette pasta itself is just incredible, so quick and easy to make – these two plates didn’t take me more than 5 minutes. It really does taste like spaghetti too, especially if you cook it for a few minutes which softens it.
I use this machine to make my pasta and it is amazing, very small, light and inexpensive. It also slices numerous other fruit and veg in countless ways. A really perfect tool for anyone looking for new healthy alternatives.
For the pasta:
– 2 courgettes
For the sauce:
– 1 ½ avocados
– a large handful of fresh mint leaves
– 12 brazil nuts
– ½ a cup of water
– 2 tablespoons of olive oil
– ½ a lime
– salt to taste
– a dozen chestnut mushrooms
Start by making the courgette spaghetti according to the instructions on the individual machine. Place the spaghetti to one side and begin the sauce.
Cut the mushrooms into thin slices, drizzle with olive oil and gently heat in a large frying pan for about 5 minutes. During which time place the brazil nuts in a food processor and blend for the same amount of time, until they become creamy. Then add in the avocado, olive oil, lime, mint leaves and salt – blend again. Gradually add the water as the sauce blends to create exactly the right consistency for you.
Add the sauce and spaghetti to the mushrooms in the frying pan and gently heat for a couple of minutes to warm the dish up and soften the pasta a little, alternatively enjoy it raw. Both taste equally delicious.