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    Plant-Based Avocado Pesto Zoodles

    Fresh Ideas ImageFresh Ideas
    Plant-Based Avocado Pesto Zoodles
    Preparation time is 10minutes
    Total time is 10minutes
    Serve is for 4 people
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    Difficulty level: 2 out of 4

    7 Ingredients

    Number of servings
    4
    • 500grams zucchini spaghetti
    • 1 large avocado, halved, deseeded, peeled
    • 1 clove garlic, chopped
    • 1/2 cup basil leaves
    • 1/2 cup ESC Botanics Tasmanian hemp seed oil (save 0.33 cup for recipe and remainder to serve)
    • 2 lemon, 1 zested and juiced, 1 cut into wedges to serve
    • 1/2teaspoons chilli flakes

    Nutrition per serving

    1530 Kilojoules or 365 Calories
    18% of daily energy intake*
    Protein
    2.4grams
    Fat
    38.2grams
    Carbs
    6.2grams
    Sugars
    2.8grams

    Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.

    Description

    Creamy avocado and tender zoodles are the heroes in this plant-based zucchini pasta recipe, perfect for an easy midweek meal.

    Method

    Step 1 of 2

    Heat zucchini spaghetti according to package instructions.

    Step 2 of 2

    Meanwhile, place avocado, garlic, basil, oil, zest and lemon juice in a food processor and process until smooth. Season, then transfer to a large bowl. Add zucchini spaghetti and toss to coat. Divide among bowls and drizzle with extra oil and scatter over chilli. Serve with extra lemon wedges.

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