This is the richest, creamiest ‘pasta’ I have eaten in many years – it truthfully tastes as though there is a pot of cream in the sauce. The texture completely echoes that of carbonara, which employed to be a household favourite, except that all the unhealthy fatty dairy, refined flour and meat is replaced by magical avocados, brazil nuts and mushrooms. The sauce is wonderfully smooth and thick with subtle hints of mint, which contrasts flawlessly with the meatiness of the chestnut mushrooms.
I am so in enjoy with this recipe. Courgette ‘pasta’ itself is merely incredible, it is so quick and straightforward to make – it doesn’t get me far more than 5 minutes to make a couple of plates of it. It actually tastes like spaghetti, also, especially if you cook it for a handful of minutes, which softens it.
Healthful recipes: courgette noodles with minted avocado sauce
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