It’s official. I have done it. I have resorted to the ‘Ooo, let’s put ‘Zucchini’ instead of ‘Courgette’ to make this dish sound posh and exciting’ tactic. I hang my head in shame. This has been a pet hate of mine for quite sometime now. But if I am truly honest…. I sometimes think ‘zucchini’ looks better than ‘courgette’. There! I’ve said it. Right, now on with the recipe (which incidentally is very posh and exciting.)
Spiralized Zucchini in a Creamy Avocado Sauce
You will need a spiralizer for this recipe. If you don’t have one, use your potato peeler to create thin ribbons of courgette, sorry, zucchini, no courgette! Zucchini? Zucchini.
2 zucchini, green skin peeled if you want it to look more like wheat pasta
2 large handfuls of spinach, rinsed and crushed in your hands
Chopped sun-dried tomatoes
Serves 2 generous portions.
Scoop the flesh out of the avocados and place in a blender along with the lemon juice, garlic, agave, olive oil, tahini, onion powder and cayenne. Blend adding a little water if it is too thick. Taste and see if you like it! Add some salt and black pepper and whizz it up again.
Spiralize your zucchini or create thin pasta ribbons using your peeler. Place in a bowl and pour over two thirds of the garlicky avocado sauce. Gently mix together to coat the pasta.
Place the crushed spinach in a circle around the edge of a plate. Place a mound of the creamy zucchini pasta in the middle. Then top with a pile of grate carrots, followed by more pasta then topped with a dollop of left over sauce. Scatter with sun-dried tomatoes. Top with a handful of nutrient dense alfalfa sprouts. Get a fork and get stuck in!
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