It only takes 10 minutes and requires almost no chopping, which I love! Courgette noodles are the best pasta replacement as they have the exact same texture, but they’re a little lighter and packed full of vitamins. They taste incredible tossed in this minty avocado and brazil nut sauce with a heap of sautéed mushrooms on the top.
Serves 4
INGREDIENTS
For the noodles
4 courgettes
two dozen chestnut mushrooms
olive oil
For the avocado pesto
1 mug brazil nuts (120g)
4 avocados
4 tablespoons olive oil
large handful of fresh mint leaves
juice of 4 limes
salt and pepper
METHOD
For the noodles
1 Start by making the courgette noodles by simply putting the courgettes through your spiralizer. Place the noodles to one side and begin the mushrooms.
2 Cut the mushrooms into thin slices, drizzle them with olive oil, and then gently heat them in a large frying pan for about 5 minutes, until they’re nice and soft.
For the avocado pesto
1 While the mushrooms cook, place the brazil nuts in a food processor and blend for a minute or two, until they’re totally crushed. Then add in the avocado flesh, olive oil, mint leaves, juiced lime and a sprinkling of salt and pepper and blend again.
2 Either mix the noodles and sauce together in a bowl raw and then add the mushrooms, or add the sauce and noodles to the mushrooms in the frying pan and gently heat for a couple of minutes to warm the dish up and soften the noodles a little.
Published by Hachette Australia, hardback $40.00, available now
