I was given the Deliciously Ella cookery book for my birthday and have already made a couple of things from it; I’m never going to be as health-conscious as she is, and certainly don’t think it’s likely that I will ever switch to a vegan or vegetarian diet, but it’s definitely good to switch things up and every now and then eat some super-healthy meat-free meals.
I liked the idea of her zucchini noodles with a minted avocado sauce but I wasn’t quite brave enough to make the zucchini noodles – at least not at this point, because I don’t really like courgette but I also don’t really like avocado! But I do have a spiralizer and I reckon if I made a different sauce with the ‘courgetti’ (courgette spaghetti) it would be OK, so watch this space!
I decided therefore to cook regular spaghetti but make the sauce as I have a lot of mint growing in my garden and love to find recipes I can use it in.
As Ella says, this is a very rich, creamy pasta –I left out the mushrooms as I can’t stand them though Ella does say they add a “next level of deliciousness” so if you like mushrooms then do add them in.
I chopped the nuts in a food processor and added the avocado, oil, lime, mint leaves and salt and blended until I had a chunky sauce. The beauty is that this doesn’t need to be cooked so it is so quick. It’s nice heated through a little so when I drained the pasta I returned it to the pan with the sauce. It was surprisingly good given I don’t really like avocado and I felt very virtuous!