Courgette spaghetti

Ingredients

• 3 medium (350g) courgettes
• 2 ripe avocados
• 1 cup (140g) frozen peas – lightly steamed or cooked in the microwave
• 2 garlic cloves
• 1/4 cup (4 tbsp) chopped onion
• A good handful of fresh basil leaves
• 1 lemon
• Salt & pepper

To serve

1. Chilli flakes
2. Sriracha
3. Cherry tomatoes

Instructions

1. Using a spiralizer to turn the courgettes into noodles. If you don’t have a spiralizer, you could use a potato peeler to create thick ribbons instead.
2. Heat a little coconut oil in a small pan then add in the chopped onions. Saute on a medium heat for about 5 minutes then add in the crushed garlic. Continue cooking for 1 minute then take off the heat and leave to the side.
3. Add the avocado flesh, basil leaves and juice of 1 lemon to your food processor. Season well with salt & pepper. Blend until smooth.
4. Put courgette noodles/ribbons, onion & garlic mixture, the cooked peas and then mix in the avocado mixture.
5. Transfer to your serving plate and top with chilli flakes or a drizzle of sriracha for some heat and some cherry tomatoes.
6. Enjoy!
7. *Note: If you prefer the courgette noodles a little softer, add them to the pan of simmering pasta a few minutes before draining.