Avocado Spaghetti

Let’s talk spaghetti. Synonymous with fun and, of course, a little mess. But this one is a definite mummy-approved-let’s-make-a-mess dish because it’s entirely made of a magical vegetable – the zucchini.

 

This Doppelgänger-pasta won’t disappoint as
it has all the same great flavour and fork-twirling fun.

 

Ingredients
NOODLES

2 large zucchini, spiralised

1 tbsp olive oil

2 ripe avocados

 

PESTO

25 g (1 cup) fresh basil leaves

(stems removed)

2 cloves garlic

35 g (¼ cup) pine nuts

60 ml (¼ cup) olive oil

2 tbsp lemon juice

salt and pepper

 

 

Method

Spiralise the zucchini with a Spirooly and set aside.

 

In a food processor, add avocados and pesto ingredients and mix until creamy.

 

Drizzle olive oil in a large skillet over medium heat, add zucchini and cook for 1 to 2 minutes or until tender. (You can also skip this step and serve the noodles raw).

 

Add zucchini in a large bowl and toss with avocado pesto. Serve warm.

 

 

Notes
Zucchini noodles also taste great in soup.

Recipes / Little Meals

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