I bought a spiralizer last October but never really used it before Chrismas. I have no reason why, other than pure laziness and not wanting to wash it up… Bad I know but I’m pretty sure I’m not the only one! Anyway new year, new me and all… Ha! Really I became more interested in healthy cooking and experimenting in the kitchen. Plus I knew it looked pretty on photos and you all know how I feel about food photography! It’s a pretty big part of my life now! Anyway the spiralizer is now my best friend! I’m yet to try other vegetables and fruit but for now courgetti is my best friend and cucumber isn’t bad either! I love using them as a pasta substitute and to make summer salads more exciting! Cucumber is great as a substitute for noodles, just add sesame oil and you can’t go wrong after that!
These past two weeks I’ve been having quite a lot of courgetti! Both hot and cold dishes, vegan and vegetarian dishes and fish dishes too! Some of my favourites have been this one (obviously) my salmon and pea and my salmon and mango! All delicious and so incredibly easy! Other than the washing up bit… I either tackle it straight away or leave it for someone else to do.. I cook!!! I shouldn’t have to clean as well right?
Today I’m sharing with you a super simple and quick summer dish! It’s got that whole pesto vibe going on! And we all love a good pesto pasta covered in cheese! This is my healthy alternative and it’s just as creamy, cheesy, delicious and satisfying! I really do recommend mixing everything really well in a large bowl before you serve to ensure everything is coated in the creamy sauce or you just get chunks of creaminess and not the full creamy effect!
If you aren’t sure about the whole raw thing it’s got going on, try steaming the courgetti for a few minutes to soften it up a little. That way it will have more of a pasta texture!
Oh and if you’re vegan/plant based, either leave out the Parmesan or swap it for nutritional yeast or a few toasted pumpkin seeds! Just as delicious!
1 large courgette/ 2 small
1/2 a lemon
2 spring onions
1 tbsp olive oil
10g Parmesan cheese
Start by rinsing the courgette and chopping off the top and bottom. Either spiralize or use a vegetable peeler/julienne and peel the courgette into ribbons. Transfer to a large bowl. Preheat the grill to high and line with foil. Chop the asparagus woody ends off and place on the lined grill until golden/charred. Keep a close eye on them, they turn golden quickly. Chop the charred asparagus into quarters and add to the large bowl. Half the avocado and scoop the avocado flesh into a mug. Mash with the back of a fork until smooth. Squeeze in the lemon juice and olive oil and stir to combine. Slice the spring onions and add these to the avocado mix. Grate the Parmesan and add half to the avocado mix. Stir to combine. Add to the large bowl with the spiralized courgette and asparagus. Stir really well to make sure everything is coated in the avocado cream. Transfer to a serving bowl. Top with the remaining Parmesan to finish. Sprinkle over some pepper and basil if you like.
Get tucked in!