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.
Course
Lunch
,
Main Dish
Servings
1
person
Servings
1
person
Ingredients
30
g
Liberto Edamame Fettuccine
1
small
Courgette
spiralised
1
tbsp
Lime juice
1
tsp
Lime zest
1
tbsp
garlic infused olive oil
0.5
Large
Avocado
Must be ripe
Instructions
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.
Enjoy!