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RAW SPAGHETTI IN AVOCADO SAUCE WITH PUMPKIN PUREE

Written By Unknown on Wednesday, August 10, 2016 | 3:42:00 PM




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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