Avocado Pasta with Zoodles,

Vegan Parmesan and Coriander

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Vegan
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Instructions

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1 Prep zucchini

Rinse zucchini and cut to spaghetti with a spiralizer. If you don't have one, just cut to long thin slices with a peeler, and then to long thin strips with a knife.

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2 Boil pasta

Bring a large pot of lightly salted water to a boil. Add spaghetti and boil for about 8 minutes or until "al dente". Add in the zucchini zoodles for 30 seconds. Reserve some of the cooking water in a separate bowl or cup, otherwise drain the pasta and the zoodles.

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3 Make sauce

Meanwhile, cut avocados in half and remove stone. Spoon the flesh to a bowl. Add 1/1,5/2 Tbsp of lime juice. Mince red chilli, removing stem and seeds. Peel and mince or grate garlic cloves. Grate vegan parmesan and chop coriander. Combine and season with olive oil and black pepper.

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4 Combine

Add a splash of the reserved pasta cooking water to the sauce, then add the hot drained pasta and zoodles. Mix well to combine. Divide to plates and serve.

Tips for fussy eaters

Separate some of the pasta and zoodles, and serve with their favourite ingredients.

Pro tip

Keep an eye on your avocados, and cook this dish when they are at the perfect state of ripeness.

A fresh Latin American take on spaghetti!

Cooking Time: 20 min

Cals 896 · Prot 33.2 · Carbs 93.3 · Fat 47.7

Ingredients

Number of people

Pasta

Whole wheat spaghetti 150 Grams
Zucchini, large 1 Pieces

Sauce:

Avocado 2 Pieces
Lime 2 Pieces
Red chilli, large 1 Pieces
Garlic cloves 1 Pieces
Vegan parmesan 80 Grams
Fresh coriander 20 Grams
Olive oil 1 Tbsp
Black pepper 0.25 Tsp

A fresh Latin American take on spaghetti!

Cooking Time: 20 min

Cals 896 · Prot 33.2 · Carbs 93.3 · Fat 47.7

Instructions

photo

1 Prep zucchini

Rinse zucchini and cut to spaghetti with a spiralizer. If you don't have one, just cut to long thin slices with a peeler, and then to long thin strips with a knife.

photo

2 Boil pasta

Bring a large pot of lightly salted water to a boil. Add spaghetti and boil for about 8 minutes or until "al dente". Add in the zucchini zoodles for 30 seconds. Reserve some of the cooking water in a separate bowl or cup, otherwise drain the pasta and the zoodles.

photo

3 Make sauce

Meanwhile, cut avocados in half and remove stone. Spoon the flesh to a bowl. Add 1/1,5/2 Tbsp of lime juice. Mince red chilli, removing stem and seeds. Peel and mince or grate garlic cloves. Grate vegan parmesan and chop coriander. Combine and season with olive oil and black pepper.

photo

4 Combine

Add a splash of the reserved pasta cooking water to the sauce, then add the hot drained pasta and zoodles. Mix well to combine. Divide to plates and serve.

Tips for fussy eaters

Separate some of the pasta and zoodles, and serve with their favourite ingredients.

Pro tip

Keep an eye on your avocados, and cook this dish when they are at the perfect state of ripeness.

Ingredients

Number of people

Pasta

Whole wheat spaghetti 150 Grams
Zucchini, large 1 Pieces

Sauce:

Avocado 2 Pieces
Lime 2 Pieces
Red chilli, large 1 Pieces
Garlic cloves 1 Pieces
Vegan parmesan 80 Grams
Fresh coriander 20 Grams
Olive oil 1 Tbsp
Black pepper 0.25 Tsp
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