Courgette Noodles With Avocado Pesto

Courgette Noodles With Avocado Pesto
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Nov 10, 2016

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

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

For the noodles
Start by making the courgette noodles by simply putting the courgettes through your spiralizer. Place the noodles to one side and begin the mushrooms.
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
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.
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.

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Published by Hachette Australia, hardback $40.00, available now


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