A vegan dish that is both cool and creamy. It has spiralized zucchini, diced tomatoes, and a creamy avocado sauce.
Ingredients: 2 medium zucchinis, spiralized. 2 large tomatoes, diced. 1 ripe avocado. 2 cloves garlic, minced. 2 tablespoons lemon juice. 2 tablespoons nutritional yeast. 2 tablespoons olive oil. Salt and pepper, to taste. Fresh basil leaves, for garnish.
Instructions: In a blender, combine the avocado, minced garlic, lemon juice, nutritional yeast, olive oil, salt, and pepper. Blend until smooth to make the avocado sauce. In a large pan, heat some olive oil over medium heat. Add the diced tomatoes and cook until softened, about 5 minutes. Add the spiralized zucchini to the pan with the tomatoes. Cook for another 3-4 minutes until the zucchini is tender but still slightly crisp. Pour the avocado sauce over the zucchini and tomatoes. Stir well to coat the vegetables evenly and heat through for about 2 minutes. Remove from heat and serve immediately, garnished with fresh basil leaves. Enjoy your delicious and nutritious tomato zucchini spaghetti with avocado sauce!
Prep Time: 15 minutes
Cook Time: 10 minutes
Mokyklos Tinklalapis