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VEGAN ZUCCHINI FETTUCINE WITH AVOCADO PESTO AND CHERRY TOMATOES

 

If you are looking for an incredibly satisfying vegan lunch or dinner full of good fats, toasted pine nuts and avocado, without the gluten and high carb content of traditional pasta, then this dish will still miraculously still keep you in a fat - burning state and most surely give your taste buds a meal to remember. 

It is so simple and quick to prepare. 

So excited to share this with you. 

Try it for yourself today!

Savannah Daisley xo

Smart Cleanse Founder 

 

Serves 2, Carbs per serve 11.9g

INGREDIENTS

CHERRY TRUSS TOMATOES INGREDIENTS

175g cherry truss tomatoes

1 tspn extra virgin olive oil

1 tspn balsamic vinegar 

Salt and pepper

 

AVOCADO PESTO INGREDIENTS

1 cup Basil

1 large avocado

1/4 cup pine nuts

2 garlic cloves

2 tbsp sea salt

1/4 tspn pepper

1/2 cup extra virgin olive oil

 

ZUCCHINI FETTUCINE INGREDIENTS

2 olive oil

1 tbsp  minced garlic

120g cherry tomatoes

1 cup mushrooms

1 tbsp organic tomato paste

1/4 cup basil 

1/4 cup parsley

250g zucchini spirals

 

METHOD                                                                                                                                              

To make cherry truss tomatoes:

1. Line baking tray with baking paper 

2. Place cherry truss tomatoes on tray 

3. Drizzle with extra virgin olive oil, balsamic vinegar, salt and pepper

4. Bake 200 degrees for 15 mins 

 

To make avocado pesto:

1. Place all ingredients except olive oil into a blender and blend on medium speed

2. Slowly pour in olive oil whilst blending until desired consistency 

3. Season with sea salt and pepper

 

To make zucchini fettuccine:

1. Place olive oil into pan and then the garlic and lightly sweat 

2. Fry cherry tomatoes, mushrooms, tomato paste, basil, olive oil, & zucchini fettuccine

3. Plate up and then garnish with roasted truss tomatoes, avocado pesto, toasted pine nuts, parsley, basil, and balsamic glaze

4. Season with sea salt and pepper 

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