Vegan Courgette Noodles, Avocado and Pistachio Parmesan
Servings Prep Time
2 15 minutes
Cook Time
15 minutes
Servings Prep Time
2 15 minutes
Cook Time
15 minutes
Ingredients
INGREDIENTS
  • 100g fine asparagus
  • 1tbsp extra virgin olive oil
  • Pinch of sea or Pink himalaya Salt
  • 2 courgettes
  • 30g pistachios, shelled
  • 2tbsp nutritional yeast
  • 1 avocado
Lime Tahini
  • 3 tbsp tahini
  • Juiceof 1/2 lime
  • 1tbsp extra virgin olive oil
  • 1tbsp cold water
  • Pinchof salt and pepper
Instructions
  1. Preheat the oven to 200C / 400F / 180 fan.
  2. Place the asparagus on a baking tray, drizzle with olive oil and a pinch of salt. Bake in the oven for around 8 minutes until golden.
  3. Meanwhile, make the courgette noodles using a spiralizer or julienne peeler.
  4. Place the pistachios (keep a few back to sprinkle on top before serving) and nutritional yeast in a high speed blender (I use a Vitamix) and blitz until fine.
  5. Make the dressing by whisking all the ingredients together in a small bowl using a balloon whisk. This stops the tahini splitting. Add more water if required until it reaches the consistency you like.
  6. Remove the stone and peel from the avocado and cut into wedges. Option to chop the asparagus spears into smaller chunks.
  7. Toss the Vegan Courgette Noodles with the avocado and asparagus. Top with the remaining pistachios, the lime tahini and pistachio parmesan.