For 4 to 6 people
Ingredients
For
pumpkin puree:
700g
butternut pumpkin
450g
Hokkaido pumpkins
300g
leeks
2
tablespoons extra virgin olive oil
7 dl of water
Turmeric, salt, pepper
For
the sauce of avocado:
400g
avocado
100g
tomatoes
100g
onions
3
dcl warm water
1 dcl of extra virgin olive oil
2
tablespoons lemon juice
1 teaspoon salt
Chilli
pepper
For
raw spaghetti:
800g
zucchini
2
tablespoons extra virgin olive oil
1
tablespoon lemon juice
Salt
Procedure
Fry turmeric and finely chopped leeks on olive oil. Add
grated butternut squash and Hokkaido pumpkin. Add water and season according to
taste. Cook for 15 minutes. Drain it because we want to get a thick puree and
then mash it or blend it.
For making avocado sauce you need to put all the ingredients
in a blender and blend it well.
Wash
zucchinis and cut them in the form of spaghetti. You can do it with special
kind of knife or spiral vegetable slicer. Spice up spaghetti with salt, lemon
juice and extra virgin olive oil. Let it rest for at least 10 minutes (the
longer it stands zucchinis will drop more water but if you like it more crunchy
just let it rest for 10 minutes and then drain them).
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