The previous day i made a simple 10 minute recipe which turned out incredibly delicious. I have posted the recipes on my IG, here, but i am sure there are some of you who follow my blog and don’t follow my IG…. in that case you should follow me, hahah.
I am not a huge fan of pasta or noodles, though every once ina while i make some bean pasta or add rice noodles to my vietnamese summer rolls. However we had some left over sweet potato noodles from Christmas and i decided it was time to use them, but also i didn’t have any roasted veggies ready to eat and i needed a quick meal.
So here is a quick recipe for a creamy avocado noodle dish!
Noodles/spaghetti – however much you like.
1/2 large avocado
c.a 100ml (or more) vegan creme fraiche, example oatly.
1/2 red onion
1-2 handfuls of fresh spinach
Sweet corn (can omit!)
Salt and pepper
I used soya “Mince” but i can imagine tofu or tempeh or even just some chickpeas or veans is delicious to add to the noodles as well as increasing both protein, iron and calcium in the meal 🙂
Begin with cooking the noodles – the sweet potato noodles took c.a 7 minutes to cook. Then drain the noodles and add the oat creme fraiche as well as the mashed avocado. Stir so that all the noodles are coated in the “sauce” then add your extra toppings, i choose spinach, sweet corn and red onion as well as soya mince on the side and even more spinach.
Also note, mixing together the mashed avocado and oat creme fraiche before hand might work even better! Or make a cheese sauce from potatoes and carrots and nutritional yeast, recipe here, or even a cheese sauce from cashes! Or a pesto sauce from either spinach or even avocado!