Creamy Avocado Pasta With Blanched Zucchini And Roasted Panko Topping
This recipe is an all year round go-to recipe and definitely one of our favourites. Not only because it is Single Use Plastic Free but also because it is prepared and ready on the table in under 30 minutes.
And if (big IF) there are any leftovers, simply wrap them up for your office lunch the next day.
PS: Did you know that you can use our Pimp Your Pantry jars to store your leftovers in the fridge and even heat up your food in them. Simply take of the bamboo lid, the glass bottoms are microwave safe.
Creamy Avocado Pasta With Blanched Zucchini and Roasted Panko Topping
Rated 5.0 stars by 1 users
Servings
2
Prep Time
15 minutes
Cook Time
45 minutes
This recipe is an all year round go-to recipe and definitely one of our favourites. Not only because it is Single Use Plastic Free but also because it is prepared and ready on the table in under 30 minutes.
And if (big IF) there are any leftovers, simply wrap them up for your office lunch the next day.
PS: Did you know that you can use ourPimp Your Pantry jars to store your leftovers in the fridge and even heat up your food in them. Simply take of the bamboo lid, the glass bottoms are microwave safe.
Combine 1 avocado, lime juice, 1 zucchini, coriander leaves, 1 garlic clove, 2 tablespoons olive oil, 2 tablespoons nutritional yeast, salt and pepper in a blender or food processor and blitz until smooth.
Slice the second zucchini thinly and lengthways.
Bring water in a pot over medium heat to the boil and blanche the zucchini slices for a few minutes. Then cook pasta for 8 minutes or until still al dente.
Heat a small pan and add olive oil, nutritional yeast, panko bread crumbs, pumpkin seeds and garlic flakes and roast over medium to low heat until golden.
Combine pasta and blanched zucchini with the creamy avocado sauce and garnish with the panko topping. Enjoy.
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