Recipe: Avocado ‘Pesto’ Courgetti (Vegan & GF)

I love pasta. There’s nothing quite as comforting as a big bowl of hot creamy pasta to keep you going. My body, however, does not love pasta. While I usually replace it with brown rice pasta, I wanted to find a way of recreating that comforting feeling of a bowl of pasta, while getting a bit more goodness in it.

This Avocado ‘Pesto’ Courgetti has provided just that. The sauce can be put with (proper) pasta, or with spiralled courgette, which has surprisingly become my favourite. The best part is it only takes 10 minutes so is perfect to knock up mid week after work.

Ingredients (serves 2)

500g Courgetti

100g Frozen Peas

1 Avocado

40g Cashews

1 tbsp Olive oil

2 cloves Garlic

Handful of Basil

2 tbsp Nutritional Yeast (optional)

1 Chilli (optional)

  1. Start by spiralizing your courgette and start to gently cook it (in a little olive oil if you wish). Tip: a lot of supermarkets now sell pre-spiralized veg if you don’t have a spiralizer
  2. Whilst this gently cooks, blend the cashew nuts with a little water. Then add the olive oil, avocado, basil, garlic cloves, and the chilli and nutritional yeast if you are adding them, with some salt and pepper. If the mixture seems too thick add a little more water.
  3. Add the frozen peas to the courgette and allow to cook for a minute before adding the sauce. Heat through and serve up…!

If you do eat fish and/or meat, this courgetti goes amazingly with grilled salmon and pancetta.

 

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