Zucchini spaghetti – say what?
After a few weeks off, I’m back, and I’m on fire. I’m starting back at work now so no more messing around – every dish has to be fast and EASY! To this end… I got myself a new toy – a spiralizer! Last weekend, I finally got to discover its awesomeness and made spiralized carrot/ coriander salad (recipe here – thank you JAMIE for your new plant-based recipes!), and THIS — zucchini spaghetti with cremini mushrooms and an incredible creamy avocado/ minty/ nutty sauce It was beyond awesome! Recipe credit goes to Deliciously Ella, she’s the best. I tried it actually two ways, once with brazil nuts per the actual recipe and once with a mix of pine nuts and walnuts. I think I liked the pine-nut/ walnut version better in the end, a bit more flavourful.
Here’s the recipe:
For the pasta:
– 2 courgettes/ zucchini
For the sauce:
– 1 ½ avocados
– a large handful of fresh mint leaves
– 12 brazil nuts (we used a bunch of pine nuts and walnuts)
– ½ a cup of water or whatever you need to get the right consistency
– 2 tablespoons of olive oil
– juice of ½ a lime
– salt to taste
– a dozen chestnut mushrooms (we used cremini)
Spiralize the zucchini and set aside. (Honestly BUY THIS MACHINE! It will give you a lot more easy veggie meal options, it’s not expensive and there’s no real substitute. Click here for a link to the one I bought.)
Add all the sauce ingredients except the mushrooms into a food processor and blend.
Saute the mushrooms in a pan (no oil needed, the mushrooms will moisten once heated.) Add the sauce, and then the zucchini pasta. Warm on low heat for a few minutes (be careful not to cook at a high temperature or for long- keep as raw as possible to maintain as many nutrients as you can!)
Sprinkle with some pomegranate and pumpkin seeds or anything else to give the dish some added colour.
Voila – enjoy!