Creamy avocado & chilli courgette 'fettuccine'Print This
- 1 Large ripe avocado
- 1/2 lime, juiced
- 1/2 cup of almond milk (to be swapped with dairy milk or other non-dairy according to needs and intolerances)
- 1/4 teaspoon of chilli flakes
- salt & pepper to taste
- 3-4 courgettes
- 10 cherry tomatoes, halved
Place the avocado, lime juice, almond milk, and chilli flakes in a blender. Combine until smooth and creamy, adding more milk if required. Season with salt and pepper.
Fry the cherry tomatoes in a tablespoon of coconut oil on the pan for 3-5minutes.
Using a standard vegetable peeler, peel the courgettes around the outside into long ribbons until you reach the seeded core.
Next sauté the courgettes on the pan for 2 minutes.
Place the courgette and tomatoes in a large bowl and dress with the creamy avocado mixture.
Optional serving ideas: smoked salmon, mushrooms, chicken