I have been wanting to create courgetti pasta with an avocado sauce for too long, and what better time to try it than when I'm back home with the parents! After seeing so many posts on Instagram I became inspired to create my own avocado sauce.. I'll definitely be doing this again!
This dish serves three people!
Ingredients:
1 avocado
3 fillets of salmon
2 large courgettes
2 tablespoons of pine nuts
6 chestnut mushrooms
Handful of hazelnuts
2 handfuls of fresh basil
Salt and pepper
Soy sauce
Honey
8 sun dried tomatoes
1 tablespoon of coconut oil
Dash of milk if required
Method:
1. Pre heat the oven to 180 degrees.
2. Line a baking tray with tin foil and place the salmon fillets in it.
3. Drizzle the honey over the salmon, then do the same with the soy sauce - I love soy sauce so am quite generous!
4. Wrap the foil around the salmon as much as possible and then place into the oven when heated for 15-20 minutes.
5. Whilst the salmon is cooking toast the pine nuts lightly in a frying pan then set aside.
7. Take your courgettes and spiralize using a spiralized or peel using a juiellene peeler. Set aside.
6. Peal one avocado and place into a blender with the pine nuts and basil. Blend then set aside. If you want this sauce to be slightly thinner, add a dash of milk.
7. Roughly chop the sun dried tomatoes and set aside.
8. Heat 1 tablespoon of coconut oil in a frying pan.
9. Chop the mushrooms and lightly crush the hazelnuts and place into the hot pan.
10. By the time the mushrooms are cooked and sauce has been made, the salmon should be almost done.
11. At this point it's time to add the courgette to the frying pan with the avocado sauce. You don't want to cook it, just warm it though.
12. Throw in the chopped sun dried tomatoes and toss through the 'courgetti pasta.'
13. Season accordingly.
14. Plate up the courgetti and then top with a salmon fillet.
ENJOY! If you love this sauce as much as me, it'll be your new pesto! I for one will be folding it through many dishes to come, and maybe even using it as a dip! Now there's a thought...
This dish serves three people!
Ingredients:
1 avocado
3 fillets of salmon
2 large courgettes
2 tablespoons of pine nuts
6 chestnut mushrooms
Handful of hazelnuts
2 handfuls of fresh basil
Salt and pepper
Soy sauce
Honey
8 sun dried tomatoes
1 tablespoon of coconut oil
Dash of milk if required
Method:
1. Pre heat the oven to 180 degrees.
2. Line a baking tray with tin foil and place the salmon fillets in it.
3. Drizzle the honey over the salmon, then do the same with the soy sauce - I love soy sauce so am quite generous!
4. Wrap the foil around the salmon as much as possible and then place into the oven when heated for 15-20 minutes.
5. Whilst the salmon is cooking toast the pine nuts lightly in a frying pan then set aside.
7. Take your courgettes and spiralize using a spiralized or peel using a juiellene peeler. Set aside.
6. Peal one avocado and place into a blender with the pine nuts and basil. Blend then set aside. If you want this sauce to be slightly thinner, add a dash of milk.
7. Roughly chop the sun dried tomatoes and set aside.
8. Heat 1 tablespoon of coconut oil in a frying pan.
9. Chop the mushrooms and lightly crush the hazelnuts and place into the hot pan.
10. By the time the mushrooms are cooked and sauce has been made, the salmon should be almost done.
11. At this point it's time to add the courgette to the frying pan with the avocado sauce. You don't want to cook it, just warm it though.
12. Throw in the chopped sun dried tomatoes and toss through the 'courgetti pasta.'
13. Season accordingly.
14. Plate up the courgetti and then top with a salmon fillet.
ENJOY! If you love this sauce as much as me, it'll be your new pesto! I for one will be folding it through many dishes to come, and maybe even using it as a dip! Now there's a thought...