Avocado Zucchini Sugo
Pasta with Avocado Sugo

Spring is making progress every day and, honestly, next to Summer, winter, and not to mention fall, it is my favorite time of year. Seems like I cannot make up my mind? True, I love all the seasons for their various foods, the feelings they bring and especially the different light.

For my food photography I prefer the days with lots of natural light and I think you can see right here, how well the green stands out - almost unreal. This is because the recipe is entirely raw, apart from the noodles themselves. But if you like, you could make zucchini noodles with a spiral cutter for a carb-free, gluten free, vegan dish that will satisfy your appetite and nourish your body with essential vitamins, minerals and enzymes.

Avocado pasta

You Need

1 organic zucchini
60 gr organic spinach, washed
1 avocado, peeled and pitted
1/2 cup pine nuts
salt, chili
1 tsp fermented garlic
2 tsp lemon juice
1/3 cup organic olive oil, NOAN

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All of the above goes into a blender and the amount of water you add depends on the consistency of the sugo.  I used 1 cup maximum or less.  When I asked my friend Birgit if she wanted some of the sugo and sent her the photo she said I WANT IT PLEEEEASE ! It is so delicious ! So ask her please or try it yourself it is easy to make and a sure success. Pour the sugo over cooked and drained fresh pasta and serve, drizzled with olive oil and with some pine nuts on top. 

Pasta with avocado