Raw Pasta with Creamy Garlic Avocado Sauce

I loooove raw pasta. For some reason, it seems so much more filling than just eating the constituents on their own, and it’s definitely way more fun. I whipped this one up the other day and we enjoyed it for lunch on a sunny Queensland winter’s day. It’s really yummy, and soooo easy. Go ahead, try it!

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Raw Pasta with Creamy Garlic Avocado Sauce
(serves 2)

1 large or 2 small zucchinis
2 cloves garlic
2 medium avocados
3 Tbsp basil infused olive oil (plain olive oil will obviously work fine too…I had this on hand and thought it would be tasty – it was!)
Juice of 1 lemon
1/4 tsp cayenne pepper
Salt and pepper to taste
Chopped tomato and red onion to top (optional)

Turn zucchini into pasta using whatever method you please…spiralise, veggie peeler, grater, etc and separate into two bowls.

Chuck garlic, avocados, oil, lemon juice, salt, pepper and cayenne pepper in a food processor and process until smooth and creamy. Taste for seasoning. Add water one tablespoon at a time if you’d like the sauce to be thinner.

That’s it! Easy as that! Divide sauce between the two bowls, top with chopped red onion, tomato and a generous sprinkle of pepper. Enjoy!

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