Recipe: Zucchini Pasta with Minted Avocado Sauce
Recipe: Zucchini Pasta with Minted Avocado Sauce
This delicious pasta dish is made in minutes
At SHDC, eating right is a major part of maintaining a healthy lifestyle. We are always looking for tasty, nutritious meals that tick all the boxes—and this recipe does that! Maria Lichty’s recipe inspires this creamy, rich, delicious pasta dish.
If you’re trying to limit the amount of gluten in your diet or struggle to eat five servings of veggies daily, this one is awesome. Combining the zucchini pasta with the creamy mint avocado sauce echoes the textures of carbonara minus the nasties that tend to leave you feeling bloated and exhausted.
Serve the pasta warm, or alternatively, as a delicious pasta salad. The best part is that it can be prepared and put on your plate in under 10 minutes!
Ingredients
- 5 zucchinis
- 2 avocados
- handful of fresh mint leaves
- handful of nuts (we used almonds and cashews, but you could use Brazil nuts instead)
- juice of 1/2 a lime
- salt & pepper to taste
- dozen mushrooms (we used Swiss Brown, but you could get a little adventurous here and play around with the variety)
- olive oil – see the recipe: a dash and a drizzle
- zest from half a lemon (or you could use the zest from your lime)
Instructions
Pasta
The Spiralizer is our new favourite kitchen tool. It allows you to make zucchini pasta in under one minute. Follow the instructions on your machine to achieve the desired thickness, or alternatively, use a vegetable peeler along the length of the zucchini to achieve a fettuccine-style pasta.
Once you’ve prepared your pasta, place them in your bowl ready to eat raw or put a dash of extra virgin olive oil in a pan and cook the noodles for about 1 minute with a bit of lemon zest to soften them slightly.
Topping
Cut your mushrooms into thin slices, drizzle with olive oil, and gently heat in a large frying pan for about 5 minutes. We also had some leftover salami we wanted to use, so we heated it up at this point. Keep in mind that this is such a great dish to have without meat, and it isn’t necessary.
Sauce
While your mushrooms are cooking, you can start on your sauce. Halve and deseed the avocados before scooping out the flesh and placing them in a bowl.
Add your mint, olive oil, lime juice, and nuts, then blend. It’s super easy and quick to do this in a blender, but we used a hand stick, and it was just as effective, even though it took a little longer. If your sauce is a little too rich or too thick, you can add 1/2 cup of water at this stage. It would be best if you ended up with a creamy consistency.
Add salt and pepper to taste.
Plate Up
To plate up, place your zucchini noodles at the bottom of a bowl, spoon over some sauce, and top with the mushrooms.
You could also garnish the dish with sunflower or pomegranate seeds, but you only need a little.
Serves 4.
