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Ingredients:
2 small zucchini, or 1 large
Basil cream sauce:
1 lemon, juiced
1 avocado, mashed
1 C basil leaves, shredded
pinch of salt and ground black pepper
Method:
Using a potato peeler run it lengthways down the zucchini to create ribbons, (you also have the option of using a julienne peeler and the zucchini will resemble spaghetti)
Blend sauce ingredients together in food processor and toss it through your zucchini and serve
**Note, you can use this zucchini pasta minus this listed sauce in any recipe where you would usually use fettucini or spaghetti. It's a lovely light, and gluten free option. We have served a traditional spaghetti bolognese sauce on top of the zucchini ribbons and it was absolutely devine! You can have it raw as the hot sauce will warm it up otherwise quickly (1-2 minutes) simmer it in a pan with about 1 centimetre of water.
2 small zucchini, or 1 large
Basil cream sauce:
1 lemon, juiced
1 avocado, mashed
1 C basil leaves, shredded
pinch of salt and ground black pepper
Method:
Using a potato peeler run it lengthways down the zucchini to create ribbons, (you also have the option of using a julienne peeler and the zucchini will resemble spaghetti)
Blend sauce ingredients together in food processor and toss it through your zucchini and serve
**Note, you can use this zucchini pasta minus this listed sauce in any recipe where you would usually use fettucini or spaghetti. It's a lovely light, and gluten free option. We have served a traditional spaghetti bolognese sauce on top of the zucchini ribbons and it was absolutely devine! You can have it raw as the hot sauce will warm it up otherwise quickly (1-2 minutes) simmer it in a pan with about 1 centimetre of water.
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