With avocadopesto
Serves 4
Ingredients:
For the noodles:
4 courgettes
24 boletus mushrooms
For the pesto:
120 gr Brazil nuts
4 avocados
4 tablespoons olive oil
1 handful fresh mint
Juice from 5 limes
Himalayasalt and pepper
Preparation:
Start making the courgette noodles by passing the courgette through the spiralizer. Keep aside.
Thinly slice the mushrooms, drizzle with olive oil and fry in a large pan for 5 minutes, until soft.
To make the pesto, place the Brazil nuts in the foodprocessor during 1 or 2 minutes, until completely ground. Add the avocado, olive oil, mint, lime juice, pepper and salt and blend for a little bit longer.
Put the noodles and pesto in the pan with the mushrooms and leave on the fire for a few minutes until the noodles have softened slightly.