Courgette pasta with creamy avocado sauce
If you've been keeping up to date with the Expertrain blog, you'll know we're pretty obsessed with healthy kitchen gadgets at the moment – one of our favourites is the Spiralizer, which helps you make healthy salads and vegetable 'pasta' and 'noodles' to reduce your intake of carbohydrates. In our opinion, one of the best recipes you can make with your Spiralizer is courgettini, or courgette spaghetti. This simple, quick recipe from The Telegraph is easy to enjoy for a healthy dinner after work or a delicious lunch at your desk.
The creamy sauce is a great alternative to fat-laden carbonara sauce. Antioxidants from the courgette and good fats from the avocado sauce will boost your mood and protect your heart whilst vitamin E from Brazil nuts helps keep your skin healthy. Try it, we're sure you will love it.
This makes 2 servings
What you'll need
Spiralizer (available here from Amazon and other online retailers)
12 chestnut mushrooms
12 Brazil nuts
2 tablespoons of olive oil
½ a lime
A few mint leaves
Pumpkin seeds, parsley and cooked peas, to serve
What to do
Make your courgette pasts using your spiralizer – this only takes a few minutes.
For the sauce, slice the mushrooms thinly and drizzle them with olive oil. Heat over a low heat in a large frying pan for five minutes.
Blend the Brazil nuts for five minutes in a food processor, until they're creamy. Add the olive oil, lime, avocados, mint leaves and a pinch of salt and continue blending. At this stage, you can gradually add water until the consistency of the sauce is as you like it.
Add the spaghetti and creamy sauce to the mushrooms and heat through for a few minutes to soften the courgette. Serve sprinkled with cooked peas, parsley and pumpkin seeds.
Tip: The courgette tastes equally as good raw, so this can also be served as a salad.