Just in case you hadn’t yet caught on, we’re here to introduce you to our answer to a fabulously healthy and hearty bowl of pasta… Zoodles! Zucchini noodles offer you all of the deliciousness and none of the guilt that usually comes with munching down a dish of carbs. The marrow veg is nutrient dense and has been said to slow ageing, aid digestion and fuel your body with vitality-boosting antioxidants. But the absolute best part about this dish is the sauce. Making use of our favourite multi-talented friend, avocado, the sauce is wonderfully smooth, rich and flavored with hints of mint.
For the pasta:
2 large zucchini
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
Spiralize your zucchini and set aside. 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.
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