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.
Servings
1person
Servings
1person
Ingredients
  • 30g Liberto Edamame Fettuccine
  • 1small Courgettespiralised
  • 1tbsp Lime juice
  • 1tsp Lime zest
  • 1tbsp garlic infused olive oil
  • 0.5Large AvocadoMust be ripe
Instructions
  1. Boil the pasta for 1-2 minutes, add the spiralised courgette for a further 2 minutes. Drain.
  2. In a food processor blitz the avocado with the lime juice and zest, add the garlic oil. Season to taste.
  3. Stir the sauce into the pasta, top with freshly ground black pepper.
  4. Enjoy!