Creamy Avocado & Cashew Pasta

We travelled to Meru over the weekend and obviously our trip wouldn’t be complete without carrying lots of avocados back with us. My grandma also happened to visit us in Nairobi two days ago and guess what she brought with her? More avocados! My goodness, it’s like a market in here. Well, if that means lots of creamy avocado & cashew courgette i’m definitely not complaining!

This also meant that I could put my spiralizer to good use again. I got it while I was still in the UK and hadn’t used in months! I love using it to make alternatives to conventional pasta using veggies like courgettes, carrots and sweet potatoes. If you don’t have one, there’s loads of pasta options that would perfectly with this recipe! I recently got some corn pasta at Healthy U and they also have quinoa and brown rice pasta. You’re spoilt for choice.

I especially love this quick dish for a light meal on a sunny day like today. I added cashew nuts to my pesto which with the avocado makes it super creamy Avocado is the good kind of fat my friends, so dig in! I hope you enjoy it and as always I’d love to know if you try it out! xx

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Ingredients

• 2 courgettes (spiralized) or pasta

• 1 ripe avocado

• 1 garlic clove

• 1 tbsp basil

• 1tbsp olive oil

• 100g cashews

• 1tbsp juice of lime or lemon

• Salt to taste

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Directions

• Place the avocado, olive oil, cashews, garlic, basil, and lime juice in a blender or food processor and blend well until it’s creamy.
• Toss the spiralized courgette pasta with the avocado sauce. Season with salt and pepper to taste and top with cashews or almonds, if you like. Enjoy!