Creamy Vegan Avocado & Courgette Edamame Fettuccini
Adding the courgette lowers the calorie count and adds even more veggie goodness. The recipe is gluten free, dairy free and vegan.
Liberto Edamame Fettuccine
garlic infused olive oil
Must be ripe
Boil the pasta for 1-2 minutes, add the spiralised courgette for a further 2 minutes. Drain.
In a food processor blitz the avocado with the lime juice and zest, add the garlic oil. Season to taste.
Stir the sauce into the pasta, top with freshly ground black pepper.