Pasta is comfort food at it’s best, right? Too bad it often leaves us with an over-full belly and a guilty conscience. Yesterday I finally got myself a vegetable spiralizer (Spirelli from Gefu) and Oh it certainly was 20 EUR well spent! As we were turning this crispy, creamy pasta around our forks, it was hard to believe we were eating mostly raw veggies. So I needed to share this discovery with you immediately. Summer night comfort pasta, here it comes:
2 courgettes (cleaned and 1 cm from one end cut off)
1 soft avocado
2 tbsp cashew nut butter
a generous squeeze of lemon
2 sprigs of fresh mint
1-2 tbsp extra virgin olive oil
salt & pepper
4-6 stalks of asparagus, washed, trimmed and cut into 2-3 cm pieces.
1 small onion, peeled & chopped
3 big cloves of garlic, chopped or crushed
butter to cook
6 sun-dried tomatoes, chopped
Spiral the courgettes into noodles. If you don’t have a spiralizer, you can use a peeling knife to make thin slices of the courgettes. Throw all sauce ingredients into a blender and blend until you have a smooth, creamy paste. Set the sauce aside in a small bowl. Heat a wok pan to medium heat, melt the butter and then add onion, garlic and asparagus. Let cook for a few minutes, stirring occasionally. For the last minute, add the courgette noodles to the pan, stirring (This is not necessary, you can also eat the courgette noodles totally raw. We just wanted to warm them up a little). Finally, in a large bowl combine the sauce, the noddle-veggies mix and the sun-dried tomatoes. Sprinkle some pepper on top to serve, or add some Parmesan cheese. Bon Appétit!