Courgette spaghetti with mushrooms and pomegranate seeds
Low-carb pasta for weight loss
Nutritional value: per portion
per 100 g
per 100 g
per 100 g
per 100 g
Ingredients:
person
persons
2 | courgettes (medium) |
200 g | mushrooms |
1/2 | pomegranate (medium) |
1 | avocado |
40 g | basil |
2 tbsp | lemon juice |
1 tsp | ea salt |
black pepper | |
basil to garnish |
Preparing the courgette spaghetti with mushrooms and pomegranate seeds
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Cut your courgette into spaghetti using a spiral cutter. Lightly salt the courgette spaghetti, massage the salt in and set aside.
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Clean your mushrooms, cut them into slices or small pieces. Halve your pomegranate and de-seed out of one half.
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Peel, core and cut your avocado into large pieces for the sauce. Wash, dry and cut the basil into strips. Mix everything together in a bowl with lemon juice, sea salt and pepper.
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Lightly squeeze the water out of the courgette and mix with the mushrooms and pomegranate seeds.
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Arrange everything on your plates and put the avocado cream into a separate bowl. Garnish with some basil to finish.
Products you can use:
Tip: De-seed your pomegranate thoroughly
Halve the fruits, turn a half over and hold the peel over a large bowl or plate. Tap your tablespoon hard on the shell, so the seed fall out through your wide spread fingers. Scrape out the remaining seeds with your spoon.