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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