Courgetti Spaghetti..with a Minted Avocado Sauce
In order to make this dish, you will need a spiralizer which is very easy to use and inexpensive, or just hand peel ribbons of courgette!
Serves 2:
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
In a large pan, saute the courgetti for 3-4 minutes, until just beginning to soften. Take care not to overcook or the strips will go mushy.
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.
ENJOY
