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Vegan Courgette Noodles, Avocado and Pistachio Parmesan

Food Photography, London Food Photographer, Modern Food Stories

Fuss free, these Vegan Courgette Noodles are a speedy, low-carb alternative to pasta. Topped with avocado wedges and a zingy dressing of lime tahini. What makes these Vegan Courgette Noodles though is the 10 second blender dairy-fee parmesan. It’s nutritional yeast blitzed with pistachios. So simple yet so good.

Choose your nutritional yeast wisely though guys. I’ve had some tragedies over the years that taste like sweaty socks. My favourite is Engevita (not sponsored to say that, just love!)

Pair these keto courgette noodles with your favourite side of protein or a good helping of roasted vegetables.

Hope you enjoy guys.

Food Photography, London Food Photographer, Modern Food Stories
Food Photography, London Food Photographer, Modern Food Stories
Food Photography, London Food Photographer, Modern Food Stories
Vegan Courgette Noodles, Avocado and Pistachio Parmesan
Overview
Serves:
2
Overall Cooking: 15 minutes
Hands On: 15 minutes
INGREDIENTS
  • 100 g fine asparagus
  • 1 tbsp extra virgin olive oil
  • Pinch of sea or Pink himalaya Salt
  • 2 courgettes
  • 30 g pistachios, shelled
  • 2 tbsp nutritional yeast
  • 1 avocado
Lime Tahini
  • 3 tbsp tahini
  • Juice of 1/2 lime
  • 1 tbsp extra virgin olive oil
  • 1 tbsp cold water
  • Pinch of salt and pepper
Method
  • Preheat the oven to 200C / 400F / 180 fan.
  • 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.
  • Meanwhile, make the courgette noodles using a spiralizer or julienne peeler.
  • 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.
  • 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.
  • Remove the stone and peel from the avocado and cut into wedges. Option to chop the asparagus spears into smaller chunks.
  • Toss the Vegan Courgette Noodles with the avocado and asparagus. Top with the remaining pistachios, the lime tahini and pistachio parmesan.
Print Recipe
Overview
Serves:
2
Overall Cooking: 15 minutes
Hands On: 15 minutes
INGREDIENTS
  • 100 g fine asparagus
  • 1 tbsp extra virgin olive oil
  • Pinch of sea or Pink himalaya Salt
  • 2 courgettes
  • 30 g pistachios, shelled
  • 2 tbsp nutritional yeast
  • 1 avocado
Lime Tahini
  • 3 tbsp tahini
  • Juice of 1/2 lime
  • 1 tbsp extra virgin olive oil
  • 1 tbsp cold water
  • Pinch of salt and pepper
Method
  • Preheat the oven to 200C / 400F / 180 fan.
  • 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.
  • Meanwhile, make the courgette noodles using a spiralizer or julienne peeler.
  • 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.
  • 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.
  • Remove the stone and peel from the avocado and cut into wedges. Option to chop the asparagus spears into smaller chunks.
  • Toss the Vegan Courgette Noodles with the avocado and asparagus. Top with the remaining pistachios, the lime tahini and pistachio parmesan.
Print Recipe
Food Photography, London Food Photographer, Modern Food Stories
Food Photography, London Food Photographer, Modern Food Stories

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