The sauce is one of the best bits of the dish, as it’s so wonderfully smooth and thick with subtle tints of mint. It tastes great with the sautéed mushrooms! I couldn’t recommend it more, honestly it is the best dish I’ve eaten this month.
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.