Griddled courgette & asparagus pasta
Nutrition per serving
- 671
Calories
- 17.7g
Fiber
- 24.7g
Protein
15% - 87.1g
Carbs
52% - 24.9g
Fats
33% - 8.7g
Sugar
Ingredients
4
Instructions
- 1
Heat a
griddle pan on high heat, once hot add half the olive oil - 2
Slice the courgette into 4 strips and place on the
griddle pan - 3
Sprinkle salt and pepper on both sides of the courgette and fry for ~10 mins – cooking both sides
- 4
Whilst the courgette is cooking, add avocado, cashew nuts, lemon juice, garlic, nutritional yeast, miso paste and water to a
blender and blend until smooth - 5
When the courgette is almost finished, cook spaghetti according to instructions
- 6
Once the courgette is ready remove from the
pan and place on a chopping board - 7
Add the remaining olive oil to the
pan and place the asparagus and cherry tomatoes – sprinkle with salt and pepper, turning every so often - 8
Chop the courgette into small cubes
- 9
Drain the pasta when ready, add it back into the
saucepan along with the avocado paste - 10
Remove the asparagus from the
pan and chop into ~3cm strips - 11
Mix all the veggies with the pasta and serve
