Looking for a indulgent pasta sauce that doesn’t leave you feeling like you hadn’t eaten it, then look no further.
Combining this creamy pasta sauce with courgette spaghetti is an absolute winner.
| Servings | Prep Time |
| 2 People | 10 Minutes |
| Cook Time |
| 20 Minutes |
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Looking for a indulgent pasta sauce that doesn’t leave you feeling like you hadn’t eaten it, then look no further.
Combining this creamy pasta sauce with courgette spaghetti is an absolute winner.
|
Ingredients
Pasta
For the sauce
- 1 1/2 Avocados
- 1 Handfull Fresh mint leaves
- 12 Brazil nuts
- 1/2 Cup Water
- 2 tbsp olive oil
- 1/2 Lime
- 12 Chestnut mushrooms
- 2 Chicken thighs De boned
Servings: People
Instructions
- Start by spiralling your courgettes to make the courgette spaghetti. Place the spaghetti to one side and begin the sauce.
- Cut the chicken into bite size chunks, add to a large frying pan over a medium heat and cook until browned. Then cut the mushrooms into thin slices, drizzle with olive oil and add to the frying pan, cook for a further 5 minutess. During which time place the brazil nuts in a food processor and blend for the same amount of time, until they become creamy. Then add in the avocado, olive oil, lime, mint leaves salt and pepper – blend again. Gradually add the water as the sauce blends to create exactly the right consistency for you.
- Add the sauce and spaghetti to the chicken and mushrooms in the frying pan and gently heat for a couple of minutes to warm the dish up and soften the pasta a little.
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Last modified: March 18, 2016
