Zucchini Pasta with Mushrooms
2 servings
15 minutes
Zucchini pasta with mushrooms is a light and aromatic dish from Italian cuisine that combines the freshness of vegetables with the richness of nut-avocado paste. Thin strips of zucchini replace traditional pasta, creating a light texture, while sautéed mushrooms add depth of flavor. Nuts and avocado mixed with lime and mint form a creamy sauce with a refreshing note. This dish is perfect for warm summer evenings when you want something nutritious but not heavy. It can be served as a standalone dish or as a side to fish or chicken, and garnished with parmesan or fresh herbs for an extra flavor accent. The simplicity of preparation and healthy ingredients make this pasta an excellent choice for a light dinner.
1
Slice the zucchini into strips using a vegetable peeler.
- Courgette: 2 pieces
2
Mix nuts, avocado, mint, lime, one and a half tablespoons of olive oil in a blender; add salt and pepper. The mixture should be uniform but not too smooth to feel the texture of the nuts.
- Brazil nuts: 70 g
- Avocado: 1 piece
- Fresh mint: 1 bunch
- Lime juice: 1 piece
- Olive oil: 5 tablespoon
- Sea salt: to taste
- Ground black pepper: to taste
3
Chop the mushrooms and send them to a heated pan with olive oil, season with salt and pepper. Fry for five minutes.
- Fresh chestnut (brown) mushrooms: 250 g
- Olive oil: 5 tablespoon
- Sea salt: to taste
- Ground black pepper: to taste
4
Mix the chopped zucchini with the pasta. Serve on plates and top with mushrooms.
- Courgette: 2 pieces
- Brazil nuts: 70 g
- Avocado: 1 piece
- Fresh mint: 1 bunch
- Lime juice: 1 piece
- Fresh chestnut (brown) mushrooms: 250 g
