Due to production methods, we cannot guarantee our products are completely free from any allergen such as
Peanuts,
Tree Nuts,
Sesame Seeds,
Milk,
Egg,
Fish,
Crustaceans,
Molluscs,
Soya,
Wheat,
Gluten,
Lupin,
Mustard,
Sulphur dioxide and
Celery.
Nutritional information
Per Serving*
Energy (kJ/kcal)
/
Fats (g)
of which saturated (g)
Carbohydrates (g)
of which sugars (g)
Fibers (g)
Proteins (g)
Salt (g)
*The nutritional information only applies to ingredients
supplied by Hello Chef. The cooking process and
additional ingredients added at home will affect
total values.
Before you start
Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.
Instructions
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.
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.
3 Make sauce
Meanwhile, cut avocados in half and remove stone. Spoon the flesh to a bowl. Add 1 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.
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.