Zucchini noodles
20 min.
Portion
2
Shelf life
eat right away
Supplies
Spiralizer
Ingredients
1 ripe avocado
3 tablespoon (kale) pesto
1 pinch of cayenne pepper
1 tsp curry powder
1 clove of garlic
2 zucchinis
250 g or 3 1/4 cup (chestnut) mushrooms
Coconut oil, for baking
2 tbsp pumpkin seeds
2 tsp dried thyme
Small handful of parsley
Sea salt and black pepper
Peel the avocado, cut into pieces and put into a bowl. Then add the pesto, cayenne pepper, curry powder and garlic. Mash the ingredients together with a fork and stir. Wash the two zucchinis and cut them with a spiralizer in length as noodles in a large bowl. Cut the mushrooms into slices and bake them with coconut oil for 5 minutes on high heat until they are nicely brown and the moist. Stir in the pesto-avocado sauce through the zucchini, add the mushrooms and the remaining ingredients and mix everything together! Delicious light lunch or dinner ;) I like to eat it with toast and goat cheese.
Did you make this recipe?
Please let me know how it turned out for you! Leave a comment below and share a picture on Instagram with #powerfoodies and #renskroes. Enjoy!