Something light that you can have for lunch or dinner.
This recipe is one of my all time favorites as it has avocado in it. And if you still do not know, I LOOOOVE AVOCADOS! Anything with avocados is just a special treat for me. And this one definitely has made my day.
I love how the author explained the that Courgetti annd Zoodles are actually just the same thing only different in terms of where you are located. Informative? Yes. It helps a lot to lessen the confusion. But the thing I was more excited about is the actual recipe.
The images were so enticing that I just couldn’t wait to try it out. I actually made it for a quick snack at home while my hubby and kids were out for a bike ride. And it was super delish! It was very easy and very quick to make. If you want this to be an all complete vegan dish then you can change the extra virgin oil with your referred vegan oil. It only needs very minimal ingredients which makes it more appealing to make.
Check out the recipe below.
Creamy Avocado Courgetti Zoodles
1 tablespoon extra virgin olive oil
10 fresh basil leaves
A pinch salt
A pinch pepper
10 cherry tomatoes halved – optional
2 large courgette / zucchini – spiralized
Place a medium sized pan of water on to boil with a small pinch of salt in it.
While that comes up to temperature, add the flesh of your avocados, the extra virgin olive oil, fresh basil and salt & pepper into your food processor and blend for a couple of minutes until you have a smooth creamy paste.
If using halve your cherry tomatoes and place to one side.
Spiralize you courgettes / zucchini and once the water in your pan is boiling add in the noodles and boil for 2 minutes. You are really only after warming them through.
Once the time is up drain them in a colander then place the noodles back into the pan and sir in your avocado mixture and cherry tomatoes.
Then serve, this dish can be enjoyed hot or cold but should be eaten within 24 hours of being made.
A very big thank you to baketheneat.com for this delicious recipe.